Smoky-Hot Raspberry Shrimp
Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drain pineapple, reserving 3 tablespoons of the juice; set aside. In a small bowl combine chili powder, cumin and black pepper. Sprinkle chili powder mixture evenly over shrimp; rub in with your fingers.Advertisement
For sauce, in a small microwave-safe bowl combine raspberry spreadable fruit, 2 tablespoons of the reserved pineapple juice, the Worcestershire sauce and chile peppers. Microwave on 100 percent power (high) about 1 minute or until spreadable fruit is melted. Stir until smooth. Set aside 1/4 cup of the sauce for drizzling.
Lightly coat a grill pan with cooking spray; heat over medium-high heat. Add the shrimp; cook about 5 minutes or until nearly opaque, turning occasionally. Brush the remaining sauce over both sides of the shrimp and add pineapple to pan; cook 1 minute more. Discard any remaining sauce used as a brush-on.
On a serving platter arrange lettuce and jicama. Top with shrimp and pineapple. Stir the remaining 1 tablespoon pineapple juice into the reserved sauce; drizzle over all. Sprinkle with coconut.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
1 vegetable, 1 1/2 fruit, 2 lean protein