Grilled Shrimp with Pasta and Pineapple Salsa Recipe



  • 2 -15 oz cans of pineapple chunks in their own juice, drained
  • 1 large red pepper, chopped
  • 1 large red onion, chopped
  • ⅛ tsp Bickford Habanero Flavor, optional
  • 2 tsp Bickford Orange Flavor
  • 2 tsp Bickford  Lime Flavor
  • 1½ lb. large shrimp, peeled and deveined
  • 6 cups cooked rotini pasta



In a large bowl, combine all the salsa ingredients EXCEPT the shrimp and the pasta.  Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill set the heat to high.  Grill the shrimp on each side for 2 minutes, then toss the pasta with the salsa, arrange the shrimp on top and serve.

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