12 large Shrimp or Prawns
6 Tbsp Tutu’s Pantry Pineapple Vinaigrette
3 Tbsp Adobo Loco Pineapple Habanero Sauce
1 large green bellpepper (chopped in small pieces)
1 large red bellpepper (chopped in small pieces)
1/2 cup pineapple cubes or chunks (optional)
Marinate the Shrimp or Prawns in 6Tbsp of Tutu’s Pantry Pineapple Vinaigrette in a large ziplock bag or just a container with a lid. Refrigerate for 2 hours. After the two hours, sautee the shrimp in a wok or sautee pan with 1Tbsp butter for 3-5 minutes or until cooked. Turn off heat and add 3 Tbsp of Adobo Loco Pineapple Habanero Sauce. Add bell peppers and optional pineapple chunks. Stir all ingredients.
Serve over rice and/or with salad.
Optional: You can add chopped onions, zuccini, and snap peas to this recipe for a more colorful, hearty, and healthy meal. Another variable is to use Coconut Habanero Hot Sauce instead of Pineapple Habanero, Banana Coconut Curry Hot Sauce, Pineapple Lime Hot Sauce
