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Grilled Chili Grande Shrimp with Pineapple Salsa

 Makes about 20-25 appetizers

  1. Soak 25 toothpicks in water with a splash of vinegar added for about 30 minutes.
  2. Preheat grill on high heat.
  3. Thread one shrimp and one pineapple cube onto each toothpick.
  4. Place skewers on a plate. Drizzle with lime juice, and then sprinkle with some of the Chili Grande spice blend. Season with salt.
  5. Grill shrimp just until pink and cooked through, about 3-5 minutes.
  6. Remove from the grill and serve immediately with the pineapple salsa and chopped fresh cilantro.



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