Ingredients:
- Peach Salsa Mix
- 14 -to- 15oz. can diced petite tomatoes
- 8 oz. can crushed pineapple, in juice
- 1 lb. raw shrimp, peeled & deveined
- salt & pepper to taste
- metal or wood BBQ skewers*
Directions:
Prepare Peach Salsa Mix according to package directions. Refrigerate for a minimum of 8 hours. In a large zipper style freezer bag place shrimp and prepared Peach Salsa (reserving 1/3 cup), toss to coat. Refrigerate for 20-30 minutes. Preheat grill to medium heat. Skewer your shrimp and cook for 3 minutes on each side or until done. Plate and cover shrimp with reserved Peach Salsa, salt, and pepper to taste. Serve immediately
*soak wooden skewers in water before use