Pica Pica

Shrimp, pineapple and onion with a chipotle lime sauce.  This is my version of my favorite dish at the local Mexican restaurant.

18 large uncooked deveined shrimp
1 C pineapple chunks
1 medium Vidalia or other sweet onion, cut in large chunks
6 slices bacon, cut in thirds
Cilantro







Precook bacon slices in microwave for about a minute until soft.  Wrap each shrimp in one slice of bacon.  Place bacon-wrapped shrimp, pineapple chunks and onion chunks on skewers.  Grill shrimp skewers for 30 seconds on each side.  Slather chipotle lime sauce (see below) on each side and grill until shrimp and bacon are cooked.  Sprinkle with cilantro, if desired.

Chipotle Lime Sauce
1 C BBQ sauce
1/4 C honey
1/4 C lime juice (about 1 1/2 limes)
1/4 C canola oil
2 t Dijon mustard
Red chile flakes
Chile powder
Cayenne pepper
4 chipotles in adobo

Puree all the ingredients in food processor.  Simmer in a medium saucepan for about 20 minutes over medium heat.

Rum Balls

I use semisweet and unsweetened chocolate in this recipe. If you like them a little sweeter, substitue all semisweet for the unsweetened chocolate.  We hadn't planned on making these and so far, they have turned out to be pretty popular.  We may end up making another batch before Christmas since these are going fast.

3/4 C unsalted butter
4 ounces semisweet chocolate

2 ounces unsweetened chocolate
3 eggs
1/2 C packed light-brown sugar
1 t vanilla
1/2 t salt
3/4 C flour
1/3 C rum
sugar, for rolling

Preheat oven to 350. Place  butter and chocolate in a small bowl and microwave for about 3 minutes at 50% power until the butter melts.  Remove and stir with a fork, breaking chocolate until all is melted.  Return to microwave if necessary for 1 minute increments until chocolate is melted.  Be careful not to burn chocolate.

Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then add the flour. Pour batter into 12-by-17-inch rimmed baking sheet with sprayed with cooking spray.  Spread batter evenly with pan. Bake until top is shiny and a cake tester inserted into center comes out with a few crumbs attached, about 10 minutes. Cool completely on a wire rack.

Break up brownie into small pieces in a medium bowl.  Beat at low speed of electric mixer until all brownie is all crumbs.  Pour in rum, and mix on low until crumbs start to come together to form a ball.

Shape into 1-inch balls, and roll in sugar to coat. Refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.