Yin Yang Drunken Shrimp

Sweet and spicy, this is one of my new favorites, and truly a pantry creation.

I had a bit of Malibu Rum left, and I needed to cook the rest of the shrimp and chili I didn't use in another recipe. And, I just bought dried pineapple rings--what goes better together than pineapple and coconut? Nothing, I say!

What You'll Need
1/2 cup Malibu Rum
1/2 Hatch Chili (hot), minced
1/4 cup Brown Onion, minced
1 Dried Pineapple Ring, minced
2 tbsp Coconut Oil
12 Shrimp (25 count)
Juice of 1 Lemon

The Marinade
Combine the rum, chili, onion and pineapple ring.

Salt the shrimp and toss in the marinade for 15 minutes.

Remove the shrimp, set aside.

Note: The amount of chili I use makes for a spicy sauce. It won't kill you, but you'll want a cold drink nearby. Adjust the amount for your tastebuds, and also for the heat factor of the chili you have (there's always a little variation).






The Sauce
In a pan, heat 1 tbsp of the coconut oil on medium heat.

Add lemon juice to the marinade. Pour the mixture into the pan, bring to a low boil.

Pour the mixture into the blender and blend on high until smooth.










The Shrimp
Increase the heat on the pan to medium-high.

Melt the remaining tablespoon of coconut oil, heat for about 15 seconds--when you add the shrimp, there should be a good sizzle.

Add the shrimp to the pan in a single layer, and cook about a minute on each side.

Plate and serve.