BBQ Shrimp Satay with California Fruit Chutney

RH Staff

Yield: 4 servings; 2 cups chutney.

1 lb. jumbo or extra large shrimp, peeled and deveined
3/4 cup Cattlemen's® Honey Barbecue Sauce
1/4 cup thinly sliced green onion
1 cup prepared chutney

Pour 1/2 cup barbecue sauce over shrimp in large bowl. Cover and refrigerate 30 minutes. Arrange shrimp on metal skewers. grill or broil over medium heat until shrimp turn pink, basting with 1/4 cup barbecue sauce. Sprinkle shrimp with green onion. Serve with rice and chutney.

CALIFORNIA FRUIT CHUTNEY:
1/2 cup Cattlemen's® Classic Barbecue Sauce
1 cup pineapple, crushed, canned, undrained
1/2 cup apple, chopped
1/2 cup red bell pepper, chopped
1/4 cup onion, minced

Combine all ingredients in small saucepan.
Bring to a boil. Simmer, stirring until thickened and fruit is tender, about 15 minutes.

Photo Credit: French's Foodservice