1/2 C. prepared Jamaican jerk sauce

1/4 C. pineapple preserves

2 T. minced fresh chives

1 pound large raw shrimp, peeled and deveined

1/2 medium pineapple, peeled, cored and

cut into 1-inch cubes

2 large red, green or yellow bell peppers,

cut into 1-inch squares

Rice, cooked and lightly seasoned, parsley

 

Combine jerk sauce, preserves and chives in small bowl and mix well. Add shrimp, toss to coat, and marinate at room temperature for 10 to 15 minutes. While shrimp is marinating, place pineapple and pineapple in a lightly oiled skillet and sauté until peppers are crisp tender. Drizzle 3 to 4 T. of Jamacain Jerk sauce onto the peppers and pineapple, stirring to coat. Continue to stir and cook just until sauce is hot. With a slotted spoon, transfer shrimp from marinade to lightly oiled hot skillet over medium high heat. Sauté until shrimp turns pinkish orange. On a platter, arrange shrimp at one end of platter and the peppers and pineapple at the other end. Garnish in center with parsley.