Yield: 4 servings. 24 Rum Crusted Shrimp, prepared according to package directions 1 /2 cup raspberries1 /2 cup chopped pineapple1 /2 cup chopped dried mango1 /8 cup chopped scallions1 /2 cup coconut milk1 /4 cup brown sugar1 /2 tsp. soy sauce 2 oz. BacardiĀ® 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. OCEAN CUISINE INTERNATIONAL

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