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SPICY ISLAND SHRIMP
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| 1 ½ LBS. | WILD FLORIDA SHRIMP PEELED AND DEVEINED |
| 1 C | DICED PINEAPPLE |
| ½ C | DICED WATER CHESTNUTS |
| 2 T | FRESH FLORIDA LIME JUICE |
| 2 T | OLIVE OIL |
| 2 T | FLORIDA HONEY |
| 1 T | MINCED GARLIC |
| 2 T | SOY SAUCE |
COMBINE ALL INGREDIENTS AND TOSS WELL. CHILL FOR 2 HOURS. DRAIN AND PLACE ON BROILER PAN. BROIL 3-4” FROM HEAT SOURCE FOR 3-4 MINUTES OR UNTIL SHRIMP ARE OPAQUE AND PINEAPPLE BEGINS TO BROWN.
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