Barbecued Shrimp with Pineapple Chutney

• Shrimp:

• 12 large shrimp
• 4 skewers
• 2 tablespoons olive oil
• Salt and pepper to taste

• Chutney:

• 1 fresh pineapple, cored, halved, and sliced into 1/2-inch slices
• 1 cup diced red onion
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1/3 cup white vinegar
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cumin
• 1/2 large red pepper, finely diced (about 1 cup)
• 1 teaspoon chopped cilantro

• Barbecue Sauce:

• 1/2 medium Spanish onion, minced (about 1/2 cup)
• 1/2 tablespoon unsalted butter
• 1/4 chipotle pepper (canned, in adobo sauce), minced
• 1/4 cup sugar
• 1/2 cup sherry vinegar
• 1/2 cup brewed coffee
• 1 cup ketchup
• 1 tablespoon Dijon mustard
• Water as needed

Begin by heating the grill. Season shrimp with salt and pepper and place three on each of the metal skewers. Set the skewered shrimp aside.

To prepare the chutney, season the pineapple with salt and pepper and grill each slice evenly on both sides. Cool, dice, and reserve. In a medium sauté pan, cook onions in olive oil over medium-low heat for 5 minutes or until they are soft and transparent. Add the sugar and the vinegar and simmer until the mixture has the consistency of syrup. Add the pineapple, cardamom, and cumin, and cook for 5 minutes. Remove the chutney from the heat and add the red peppers and the cilantro.

To prepare the barbecue sauce, sauté the onions in butter in a medium saucepan, until they are brown. Add chipotle pepper, vinegar, and sugar. Cook until thick and add the coffee. Boil until reduced by half. Add ketchup and mustard and simmer for 15 minutes. If the sauce is too thick, add water. Keep the sauce warm on the stove at a very low temperature.

Grill shrimp on both sides until they are opaque. On a hot grill, this should take about 1 minute on each side. Remove the shrimp from the skewers. Place a small amount of the chutney in the center of each plate. Stagger three shrimp around the chutney and drizzle barbecue sauce over them. Serve immediately.