Yield: 4 servings.
24 Rum Crusted Shrimp, prepared according to package directions
1 /2 cup raspberries
1 /2 cup chopped pineapple
1 /2 cup chopped dried mango
1 /8 cup chopped scallions
1 /2 cup coconut milk
1 /4 cup brown sugar
1 /2 tsp. soy sauce 2 oz. Bacardi® Razz@ Rum
to taste, hot sauce
Mix all ingredients together, except shrimp, and serve as a dip or over mango rice topped with Rum Crusted Shrimp.
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