This is an easy crowd pleasing appetizer that can be served warm or chilled. The pineapple chutney cuts through the spiciness of the shrimp and is a nice complement. It can even be served a main entrée.
1 pound large fresh shrimp shelled and deviened
1 tablespoon McCormicks’s Parsley & Garlic Salt
1 tablespoon McCormick’s Season All
1 jar of a good quality chunky pineapple preserves or chutney that’s not spicy
In a large bowl add all the ingredients, except for pineapple preserves, and mix to coat shrimp evenly. If shrimp are small use a grill accessory so they don’t fall into the grill, such as, a metal grill basket or simply use a grill pan and no worries about them falling into the grill. Grill shrimp over medium heat for about 5 minutes or until done, turn once. Remove and serve on a platter with the preserves for dipping.
A semi sweet white wine to cut through the spices. Try Yalumba Viognier (South Australia), McManis Family Vineyards Viognier (California), Strongbow Dry Cider (England), Woodchuck Draft Cider Amber (Vermont) or an ice cold long neck Bud Light.