Rum-Crusted Shrimp with Sweet and Spicy Fruit Sauce

RH Staff

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.

OCEAN CUISINE INTERNATIONAL