Barbecued Shrimp With Pineapple Chutney

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James Beard


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12 large shrimp

4 skewers

2 tablespoons olive oil

Salt and pepper to taste

1 fresh pineapple, cored, halved, and sliced into 1/2-inch slices

1 cup diced red onion

2 tablespoons sugar

1/3 cup white vinegar

1/2 teaspoon ground cardamom

1/4 teaspoon ground cumin

1/2 large red pepper, finely diced (about 1 cup)

1 teaspoon chopped cilantro

1/2 medium Spanish onion, minced (about 1/2 cup)

1/2 tablespoon unsalted butter

1/4 chipotle pepper (canned, in adobo sauce), minced

1/4 cup sugar

1/2 cup sherry vinegar

1/2 cup brewed coffee

1 cup ketchup

1 tablespoon Dijon mustard

Water as needed

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