1 Pound large Veined and peeled shrimp
1/4 Cup Soy Sauce
4 Cloves of garlic minced
6 ounces Pineapple Juice
1 Tablespoon Olive Oil
1/4 Teaspoon Red Pepper Flakes
1/2 Teaspoon Cayenne
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Sesame Oil
2 Tablespoon Coconut Cream**
1 1/2 Teaspoons Rice Vinegar
2 Tablespoons Dark Brown Sugar
For the Sauce:
1 Cup Coconut Cream**
1/2 Cup Crushed Pineapple and Juice
1/2 Cup Sour Cream
Mix all ingredients together from soy sauce to brown sugar. Place shrimp in larger baggie and pour in marinade and toss to coat evenly. Let marinate 1 hour. Grill shrimp 2-3 minutes per side. Mix the dipping sauce together. Serve with shrimp. This can be an appetizer or part of a dinner. **Coconut Cream comes in a can in the Asian food section. Kroger was out of cream so I used coconut milk which made the dipping sauce a little runnier that it would have. Still YUMMM though. Also note, I added sweetener to the dipping sauce since I used unsweetened Coconut Milk.
