More Summer Grilling

Caribbean Shrimp and Chicken

Josh wanted to grill shrimp for dinner so I decided to try a new recipe.

I wanted something different from the same ol' sauce.

This sauce reminds me of something you would order at Red Lobster,

sweet but yet tangy with a pineapple flair.

(The recipe was for chicken wings, but who says you have

to follow everything to the letter in cooking?)

I brushed the shrimp and chicken with the sauce and let them sit until I was ready to grill.

Then I decided the chicken tenders would get dry if I grilled them so I simmered them

in a skillet on medium heat. When they were close to done, I took off the lid and let
the sauce reduce to about half.  This made it thick and juicy.

I was hungry for sliced tomatoes so I mixed together some vinegar and sugar and sprinkled in some garlic powder, parsley flakes, salt and pepper. Then I drizzled it over the slices and

topped with them grated cheese and a spoonful of mayo.

It is a real challenge for me to post recipes with measurements. I am a dump and pour cook

and never really measure things. So if you have questions just leave a comment and I will

be glad to try and help.

Caribbean Shrimp and Chicken

1/2 cup pineapple juice

1/2 cup ketchup

1/3 cup packed brown sugar

1/4 cup teriyaki sauce

1/4 cup honey

1 Tbsp vinegar

2 cloves of garlic, finely chopped

1 Tbsp corn starch

Mix together in a saucepan and cook until thickened.

Brush over meat before grilling and also baste while grilling.

I saved some extra sauce, heated it up and drizzled it over

the meat before serving.

Enjoy!

Hope