3 tablespoons ketchup
3 tablespoons plus ¼ cup frozen pineapple juice concentrate, thawed
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon salt
2 cups pineapple chunks
1/4 cup chopped onion
2 teaspoons olive oil
1 pound large shrimp, shelled and deveined
1. In a large bowl, whisk together the ketchup, 3 tablespoons of the pineapple juice concentrate, the lime juice, 1/2 teaspoon of the cumin, and 1/4 teaspoon of the salt. Add the pineapple and onion, tossing well to combine. Refrigerate until serving time.
2. In a large bowl, whisk together the remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon salt, the remaining 1/4 cup pineapple juice concentrate, and oil. Add the shrimp and toss to coat well.
3. Spray a grill topper or broiler pan with nonstick cooking spray. Preheat the grill or broiler. Broil or grill the shrimp 4 to 6 inches from the heat until opaque throughout, 1 1/2 to 2 minutes per side. Serve with the pineapple salsa. Makes 4 servings
Good source of: selenium, vitamin B12, vitamin C, vitamin D
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.