This Fire Island rendition of shrimp cocktail, turned on its head, brings quality ingredients and the great bbq outdoors of summer to an epic new height.
1 lb. 16-20 shrimp deveined
15 each grape / cherry tomatoes
2 oz red onion, sliced
4 oz pineapple, large diced
2 cups patron
1 cup pineapple juice
2 each limes
2 sprigs mint
to taste, kosher salt
to taste, black pepper
No nutrition information available
Skewer shrimp, pineapple, onion, and tomato.
marinate with pineapple juice, lime juice, half the patron, mint, and salt and pepper (at least 2 hours).
Grill until desired doneness approx. 3 minutes 30 seconds, flipping once, grill an additional 45 - 60 seconds ( I don't know about you, but I don't like rubbery or over cooked shrimp).
Splash with remaining patron - serve with additional bottle frozen patron if desired.