Spicy Shrimp and Pineapple Bites with Rémoulade
 
Makes 8 to 12 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons hot sauce, divided
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika, divided
  • 1 teaspoon chili powder, divided
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • 24 jumbo shrimp, peeled and deveined (tails left on, if desired)
  • ½ cup mayonnaise
  • 2 tablespoons pineapple juice (reserved from fresh pineapple)
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons sliced green onion 24 (3-inch) skewers or cocktail picks
  • 24 slices of smoked sausage (½ inch thick)
  • 24 pieces fresh pineapple (½-inch-thick wedges)
  • Garnish: green onions
Instructions
  1. In a medium bowl, whisk together oil, 1 tablespoon hot sauce, garlic, salt, ½ teaspoon paprika, ½ teaspoon chili powder, red pepper, and black pepper. Add shrimp, tossing to coat.
  2. In a small bowl, combine mayonnaise, reserved pineapple juice, mustard, green onion, remaining 1 tablespoon hot sauce, remaining ½ teaspoon smoked paprika, and remaining ½ teaspoon chili powder, and stir until smooth.
  3. Heat a griddle over medium-high heat. Lightly spray with cooking spray.
  4. Remove shrimp from bowl; skewer shrimp and sausage onto picks. Add to griddle, and cook, turning occasionally, until shrimp is pink and firm and sausage is golden brown, 5 to 7 minutes. Lightly grill pineapple, 1 to 2 minutes per side. Add a piece of pineapple to bottom of each skewer so it stands upright.
  5. Serve with rémoulade. Garnish with green onions, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/spicy-shrimp-and-pineapple-bites-with-remoulade/