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Frank's® RedHot®



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Servings: 10 portions


  • 1 cup CATTLEMEN'S® Gold Barbecue Sauce
  • 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 cup Apricot baste and glaze sauce (duck sauce)
  • 2 cups Mayonnaise
  • 1 cup Pineapple juice or water
  • 3 pounds Shrimp, 16/20 count, peeled and deveined
  • 20 each Chicken tenders
  • 10 each Pineapple spears, fresh
  • 30 each Wooden skewers, 8 inches, soaked in cold water
  • 10 qts. Salad greens, mixed
  • 5 cups Bell pepper strips, (green, yellow, red) grilled
  • 1 1/4 cups Macadamia nuts, chopped (optional)


  • 2. To prepare the Hawaiian-Gold Dressing, combine 1 cup of the apricot glaze mixture, mayonnaise and juice.
  • 3. Thread the shrimp, chicken and pineapple on skewers. Grill skewers over medium heat, brushing with the remaining apricot glaze mixture.
  • 4. To prepare each salad, portion 1 quart salad greens on a plate for service. Top with 1/2 cup pepper strips and 1 skewer each of chicken, shrimp and pineapple. Sprinkle with 2 tablespoons nuts and serve with 1/3 cup Hawaiian- Gold Dressing.
  • 1. Combine BBQ Sauce, RedHot Sauce and apricot glaze sauce. <br>