Wrapped shrimp with Asian Barbecue Sauce
- 1 lb fresh trimmed pineapple
- 30 medium shrimp, peeled and deveined
- 1tsp salt
- ¼ tsp ground black pepper
- 15 bacon slices, partially cooked and cut in half
- 1 Tbsp olive oil
- 1 cup diced onions
- ½ cup diced celery
- 1 garlic clove, chopped
- ½ cup ketchup
- ½ cup chili sauce
- ¼ cup plum sauce
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 tsp Worcestershire sauce
- 1 cup thinly sliced green onions
- ¼ cup toasted coconut
Soak thirty 6-in bamboo skewers in water to prevent burning. Cut thirty ½-in chunks of pineapple and finely chop whatever remains.
Season the shrimp with salt and pepper. Place a chunk of pineapple on each shrimp and wrap with a piece of bacon.
Place a 6-in skewer through each shrimp unit and reserve. (Do not hold for too long or pineapple will denature the shrimp.)
Heat the oil in a large skillet over medium heat and sweat the onions, celery, and garlic until softened but not brown, 3 to 4 minutes.
Add the reserved chopped pineapple, ketchup, chili sauce, plum sauce, and vinegar, soy sauce, and Worcestershire sauce to the onion mixture. Bring to a simmer and cook until the sauce is glossy and thickened, 15 minutes. Adjust the consistency with water, if necessary, and season with salt and pepper. Keep the sauce warm.
To cook the shrimp, spoon or brush a small amount of sauce (about 1tsp each) over each skewer and place in a pre-heated 400°F oven until the meat just turn white, about 10 minutes.
Remove the skewers from the oven an neatly arrange on serving platters. Sprinkle with the green onion and coconut. Serve immediately with the remaining sauce on the side for dipping.