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Caribbean Shrimp

Caribbean Shrimp recipe
photo by:kraft
Juicy pineapple and shrimp pair up for this zesty grilled dish. Each serving is wrapped in a foil packet for easy cooking and quick cleanup.
time
prep:
10 min
total:
20 min
servings
total:
6 servings
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what you need

1
can  (15-1/4 oz.) pineapple chunks in juice, drained
4
sheets  (12x18-inch each) heavy-duty aluminum foil
1-1/2
lb.  medium shrimp, cleaned
1
medium  red pepper, chopped
1
medium  fresh jalapeño pepper, seeded, finely chopped
1
Tbsp.  minced peeled gingerroot
1
Tbsp.  seafood seasoning
6
Tbsp.  butter or margarine, cut into pieces
1/4
cup  firmly packed brown sugar
1
Tbsp.  plus 1-1/2 tsp. lemon juice
4
cups  hot cooked MINUTE White Rice

Make It

PREHEAT grill to medium-hot. Place 1/4 of the pineapple chunks in center of each sheet of foil. Arrange shrimp in even layers over pineapple. Mix peppers, gingerroot and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle with lemon juice.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.

PLACE packets on grate of grill; cover with lid. Grill 8 to 10 minutes or until shrimp turn pink. Serve over rice.

Kraft Kitchens Tips

Make it Easy
To avoid the work of cleaning shrimp that's still in the shell, look for already peeled and deveined shrimp. You'll only need to buy 1 pound of the shelled shrimp for this recipe.
Use Your Oven
Assemble foil packets as directed; place on baking sheet. Bake at 450°F for 12 to 14 minutes or until shrimp turn pink.
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