ICYMI We have a special recipe just for YOU from Chef Ricky Flickenger, enjoy!!
Bacon wrapped shrimp and jalapeño with pineapple glaze
16 ounces pineapple juice
1⁄2 cup brown sugar
3 tablespoons infused olive oil or unsalted butter
2 large jalapeños
12 medium-sized shrimp
1 pound thinly sliced bacon
- Add the pineapple juice and brown sugar to a medium-sized saucepan, and stir to combine with a silicone spatula.
- Bring to a boil over high heat and continue to boil, stirring occasionally, until the mixture has reduced by about half. It will thicken and become syrupy after 15–20 minutes.
- Remove from heat and whisk in the olive oil or butter, stirring until the mixture is well combined. Set aside. While the juice and sugar mixture reduces, prepare your flaming kisses. Put on gloves, slice off the tops of jalapeños, and cut them lengthwise.
- Using a spoon, scrape out and discard the seeds and white membranes of the jalapeños. Cut each half into 3 equal pieces, for a total of 12 pieces. 5.Peel and devein the shrimp. To peel the shrimp, remove the legs by pulling them off, then peel the shell away from the body.
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