Island Shrimp And Macaroni Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 1/2 pounds (21 to 30 size) deveined shrimp with shells and tails removed (you can use larger or smaller shrimp, but this size is easy to clean and still economical)

1 fresh pineapple, topped and skinned, cut lengthwise away from core, and diced small

1/4 cup, chopped fresh cilantro leaves

2 tablespoons to 4 tablespoons orange marmalade

1 jalapeno pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers)

1 medium clove garlic, minced

6 scallions, white and tender green parts only

1/4 teaspoon salt

1 small red onion, chopped

1 lime

1 cup extra virgin olive oil

2 tablespoons rice wine vinegar

1 tablespoon crab boil seasoning (recommended: Old Bay)

1 jicama, peeled and cut brunoise (julienne then crosswise into 1/8 inch pieces)

1 tablespoon olive oil

2 tablespoons orange juice

1/2 cup grated Parmesan

1 pound dried elbow macaroni

2 cloves garlic, slightly crushed with the side of a knife blade, and minced

1/8 teaspoon black pepper

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