INGREDIENTS
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For the shrimp:
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20 shrimp
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1 TBSP canola oil
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1 TBSP diced butter
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1 TBSP brown sugar
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1 TBSP rum
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1 TBSP lime juice
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1 tsp chopped shallots
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1 TBSP vegetable stock
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1 tsp chopped garlic
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For the avocado pineapple salsa
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1/2 of a pineapple
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1 tsp red pepper
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1 tsp yellow pepper
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1 tsp green pepper
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1 tsp sliced green onion
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1 tsp sliced cilantro
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1 avocado
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juice of 1/2 lime
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salt and pepper to taste.
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4 leaves chopped mint
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2 cucumbers sliced 1/2 inch thick.