INGREDIENTS:1 Tbsp. vegetable oil 1 cup onion, finely chopped 1 1/3 cups Driscoll’s raspberries 1 cup tomato catsup 2 Tbsp. raspberry vinegar (recipe follows) ½ tsp. salt ¼ tsp. chili powder 1/8 tsp. ground cumin 1/8 tsp. crushed red pepper flakes to taste, pepper 24 jumbo shrimp, peeled and deveined, tail left intactRaspberry Vinegar: 2 cups Driscoll’s raspberries 2 cups white vinegar DIRECTIONS:In saucepan, heat oil until hot. Add onion; saute until translucent, about 2 minutes. Stir in 1 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.