Ingredients Weight Measure
Red bell pepper 1 ea.
Maui onion, peeled and chopped fine 1/2 ea.
Tomatoes, cherry, seeded and small dice 12 ea.
Pineapple, peeled, small dice 1 ea.
TABASCO® brand Original Red Sauce 4 oz.
Usukuchi soy sauce 3 oz.
Lemon, juice of 1 ea.
Garlic cloves, chopped fine 4 ea.
Ginger, chopped fine 1/2 oz.
Pepper, black, fresh ground to taste
Mint, rough chopped 1 bunch
Mango, small dice 1 ea.
Onion, green 3 stalks

Hot Soy Sauce

Ingredients Weight Measure
Soy sauce 5 oz.
TABASCO® brand Chipotle Pepper Sauce 5 oz.

Shrimp & Lamb

Ingredients Weight Measure
Lamb, rack of (frenched) 12 pieces
Shrimp, 10-12 count 12 ea.
Bacon 12 slices
Asparagus tips 12 ea.
Pineapple, whole 1 ea.
Tomatoes, cherry 12 ea.
Olive oil as needed
Pepper, black, fresh ground to taste


  1. For the Salsa, set oven to broil at 500°F. Place red bell pepper on a baking sheet and broil each side until skins are burned. Discard seeds, skin and dice small.
  2. In a bowl, combine roasted red pepper, Maui onion, tomatoes, pineapple, TABASCO® Original Red Sauce, usukuchi soy sauce, lemon juice, garlic, ginger and black pepper. Mix well, set aside and keep cold.
  3. For the Hot Soy Sauce, in a bowl combine soy sauce and TABASCO® Chipotle Pepper Sauce. Mix well.
  4. For the Shrimp, preheat oven to 350°F. Shell and devein shrimp. Wrap the shrimp with bacon. Use toothpick to hold bacon in place.
  5. Coat a frying pan with olive oil and sauté until bacon is light brown on each side. Place shrimp in oven to cook through. Drizzle Hot Soy Sauce over shrimp. Set aside.
  6. Using a paring knife, cut a 1" slit in the middle of the shrimp, so that the lamb bone can be stuck through the middle.
  7. For the Lamb, separate each rack; clean to the bone. Coat a frying pan with olive oil and sauté lamb until medium rare. Drizzle with Hot Soy Sauce and sprinkle with freshly ground pepper. Set aside.
  8. To prepare the Pineapple, cut off skin and remove core. Quarter pineapple; then cut into 1" thick pieces. Using a paring knife, cut a hole in the middle of the pineapple so it can be skewered on lamb bone.
  9. To prepare the cherry tomatoes, use a paring knife to make a hole in one side so that they can be stuck on the top of the lamb bone.
  10. To prepare asparagus, in boiling water, blanch for 30 seconds. Drain and put in iced water. Set aside.
  11. To serve, place the pineapple top in the middle of a large plate. On the rack of lamb, skewer shrimp on the bone, then the pineapple and the cherry tomato. Stick the asparagus tip through the slit in the shrimp. Surround the top of the pineapple with lamb skewers. Spread salsa around the skewers. Serve at once.

Yield: 12 servings