Shrimp in Carmelized Pineapple Butter Sauce Shrimp in Carmelized Pineapple Butter Sauce 4 portions Adapted from Gourmet Magazine, September 2008 • 24 oz. large shrimp in shell, peeled and deveined • Salt, to taste • 6 tbsp. unsalted butter • 2 tbsp The Perfect Purée Carmelized Pineapple Concentrate, thawed • 2 tbsp. medium dry Sherry • 2 tbsp. coarsely chopped cilantro • Black pepper, to taste Method: 1. Pat shrimp dry and season with salt. 2. Heat butter in a heavy medium skillet over medium-high heat until foam subsides. 3. Add shrimp and sauté 2 minutes. 3. Add Carmelized Pineapple Concentrate and the Sherry and sauté until shrimp are just cooked through, 1 – 2 minutes. 5. Stir in cilantro and season with salt and pepper to taste. 6. Serve over rice on with a baguette.