Sustainable Seafood Recipe
Pineapple and Rum Marinated Shrimp with mango-papaya relish

Courtesy of Nick Ruman, Executive Chef, Ironwood Food Services, Arizona-Sonora Desert Museum

16 jumbo U.S. farmed shrimp. These are the only jumbo shrimp that are sustainably produced and readily available. A fine example of good shrimp farming practices and a source for these shrimp is the Desert Sweet Shrimp Farm in Gila Bend, Arizona (www.desertsweetshrimp.com)

marinade

4 tablespoons lime juice
1 teaspoon pureed chipotle (no seeds)
6 ounces pineapple juice
2 ounces rum
1 teaspoon minced garlic
1 ounces prickly pear syrup
1/2 teaspoon salt

relish

1/2 mango, diced
1/2 papaya, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/3 red onion, diced
2 ounces pineapple juice
2 tablespoons lime juice
2 tablespoons red wine vinegar
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon salt
optional - 1/2 seeded and chopped serrano chili

1. Devein the shrimp by making a shallow slit down the back and picking out the vein.
2. Marinate shrimp on their skewers for 2 to 4 hours only, not more or the shrimp will get tough.
3. Mix all relish ingredients and let stand for 2 or more hours.
4. Grill shrimp over medium, not hot heat, turning once, for 2 to 4 minutes on each side. Remove as soon as the outer skin has changed color from gray or bluish to orange or pinkish. Do not overcook!
5. Put relish on plate and top with grilled shrimp.

Serves 3 to 4 people.

Fried yam matchsticks make a nice garnish.