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Frank's® RedHot®



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Servings: 12


  • 24 each Red pepper pieces, 1 inch x 1 inch. blanched
  • 48 each Shrimp, P&D, 16-20's
  • 24 each Pineapple chuncks, 1 inch by 1 inch, blanced
  • 24 each Green pepper pieces 1 inch by 1 inch
  • 24 each Red onion pieces, 1 inch by 1 inch, blanched
  • 1 1/2 cups FRANK'S® RedHot® Sweet Chili Sauce
  • 6 qts. Baby spinach
  • 3 cups Diced cooked bacon
  • 1 1/2 cups Vinaigrette dressing


  • 1. Thread shrimp and garnishes on soaked skewer wooden skewers as follows: red pepper, shrimp, pineapple, green pepper, shrimp, red onion. Refrigerate until needed.
  • 2. To make each salad grill 2 shrimp skewers. When shrimp has almost been cooked through begin basting skewers with sweet chili sauce, about 1 tbsp. per skewer. Toss 2 cups of baby spinach with 1/4 cup bacon and 2 tbsp. vinaigrette and lay skewers over salad.