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Chili Raspberry Barbeque Grilled Shrimp

1 Tbsp. vegetable oil
1 cup onion, finely chopped
1-1/2 cups raspberries
1 cup tomato ketchup
2 Tbsp. raspberry vinegar (recipe follows)
1/2 tsp. salt

1/4 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. crushed red pepper flakes
Black pepper, to taste
24 jumbo shrimp, peeled and deveined, tail left intact

In saucepan, heat oil until hot. Add onion and sauté until translucent, about 2 minutes. Stir in 1 cup of the raspberries and sauté 1 minute. Stir in ketchup, vinegar, salt, and spices. Cook for 5 minutes, stirring occasionally. Thread 6 shrimp on each of 4 (12-inch) metal skewers. Brush with 1/2 of the raspberry mixture. Place skewered shrimp on grill over medium heat. Cook 2 minutes. Brush with remaining raspberry mixture. Cook on second side 2 minutes. Remove shrimp from skewers. Serve 6 shrimp per serving. Garnish with reserved berries. Makes 4 servings.

Raspberry Vinegar:
2 cups raspberries*
2 cups white vinegar

In a saucepan, combine raspberries and vinegar. Bring to a boil; remove from heat. Let cool to room temperature. Place in a clean jar; cover. Let stand in cool, dark place for approximately 10 days. Strain and place in a clean bottle.
*Blackberries may be used in place of raspberries.

 


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