Ingredients

• 24  fresh or frozen large shrimp
• 1/2  cup olive oil
• 2  tablespoons finely chopped cilantro
• 4  cloves garlic, minced
• 1/4  teaspoon cayenne pepper
• 3  ounces guava paste, cut up
• 4  teaspoons water
• 1  canned chipotle pepper in adobo sauce
• 2  tablespoons chopped red onion
• 1  small fresh pineapple, peeled, cored and cut into chunks (2-1/2 cups) **
•   Coconut Rice

Directions

1. Thaw shrimp, if frozen. Peel and de-vein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a large re-sealable plastic bag set in a shallow dish. In a small bowl combine olive oil, cilantro, garlic, and cayenne pepper. Pour over shrimp; seal bag and marinate in the refrigerator for 1 hour, turning bag occasionally.

2. In a food processor or blender, combine guava paste, water, chipotle, and red onion. Cover and process or blend until almost smooth. Transfer mixture to a large bowl.

3. Using a slotted spoon, remove shrimp from oil mixture and transfer to bowl with guava mixture. Discard remaining oil mixture. Add pineapple to guava mixture. Toss gently to coat pineapple and shrimp with guava mixture. (Do not allow pineapple to stay in mixture more than 5 minutes or shrimp will become mushy.) Alternately thread shrimp and pineapple on eight skewers.* Reserve remaining guava mixture.

4. For a charcoal grill, skewers on the greased rack of an uncovered grill directly over medium heat for 6 to 10 minutes or until shrimp are opaque and pineapple begins to char, turning skewers once halfway through grilling and brushing with reserved guava mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on a greased grill rack over heat. Cover and grill as above.) Serve immediately with Coconut Rice. Makes 4 servings.

Coconut Rice: In a medium saucepan cook and stir 1 cup basmati rice in 1 tablespoon hot butter over medium heat until rice begins to brown. Add 1 cup chicken broth, 1 cup unsweetened coconut milk, and 1/4 teaspoon salt. Bring to boiling. Reduce heat and simmer, covered, for 15 minutes or until liquid is absorbed. Stir in 1/2 cup frozen peas. Cover and let stand 5 minutes. Makes 4 cups.

* Soak wooden skewers in water for at least 30 minutes before grilling.

** If you have any remaining pineapple pieces, skewer and grill along side the other skewers.