Course: Appetizer
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4
This recipe is all about delicious pesto-flavored
shrimp wrapped in crispy Applewood bacon, served with a fresh and tangy
pineapple salsa. It's a perfect appetizer for any party or special gathering.
The salsa combines the sweetness of fresh pineapple with the kick of cilantro,
red chili, and jalapeño peppers. It's the ideal match for bacon-wrapped shrimp.
Enjoy!
Ingredients:
Shrimp
½ cup Basil Pesto
1 lb package of Applewood bacon. If not available, you can use any thin slice of bacon. The number of bacon slices depends on how many shrimp you work with. You may not need the entire pound.
Pineapple Salsa
1 container of fresh pineapple in chunks or slices or 1 whole fresh pineapple peeled and cut into chunks
1 red chili pepper
1 jalapeño pepper
½ red onion, diced
1 lime (juice and zest)
2 tsp of maple syrup
2 tbsp fresh chopped mint leaves
2 tbsp fresh chopped cilantro
Salt & pepper to taste
Equipment
Sheet pan
- Cut pineapple chunks into small diced pieces.
- Cut chili and jalapeño in half, remove and discard the seeds and membranes, and then finely chop.
- Dice red onion, zest one lime, then extract juice.
- Finely chop the mint and cilantro leaves.
- Add diced pineapple, red chili, jalapeño, red onion, lime zest, juice, and maple syrup to a large bowl and blend well.
- Add chopped mint and cilantro.
- Salt & pepper to taste, if required.
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