Grilled Pineapple, Chipotle and Raisin Salsa with Shrimp

A big batch of this fruit and seafood salsa won't last long when served for dipping.
  • Yields 4 gallons salsa
  • Details

    • Serving Size: 1/4 cup salsa



      • 5 cups California raisins
      • 4 cups dark rum
      • 9 fresh pineapple; peeled, cored and sliced 1/4-inch thick
      • 10 fluid ounce (1 1/4 cups) olive oil
      • 3/4 cup California raisin paste*
      • Juice of 9 fresh limes
      • Grated zest of 5 oranges
      • Juice of 5 fresh oranges
      • 20 fluid ounce (2 1/2 cups) extra virgin olive oil
      • 1 1/2 cups sliced fresh green onions
      • 1 1/2 cups finely chopped fresh cilantro
      • 1 1/2 cups roasted red peppers, 1/4-inch dice
      • Sea salt, to taste
      • 1 1/4 cups chipotle peppers, seeded and finely diced


      • 3 cups white wine
      • 3 fresh lemons, cut in half
      • Sea salt, to taste
      • 2 bay leaves
      • 3 fluid ounce (6 tablespoons) bottled chipotle-flavored hot pepper sauce
      • 2 1/2 gallons water
      • 24 pounds peeled and deveined shrimp, 26 to 30 per pound


      Combine raisins and rum in small bowl and allow to stand for at least 30 minutes. Preheat grill to medium-high.

      Brush pineapple slices with 10 ounces olive oil and grill until evenly and lightly caramelized on both sides. Cool to room temperature and cut pineapple into 1/4-inch cubes, saving any juice that seeps out. In a large 5-quart mixing bowl, combine chipotles, raisin paste, lime juice, orange zest and juice. Slowly add extra virgin olive oil and whisk vigorously to emusify. Add pineapple and juice. Fold in green onions, cilantro and roasted peppers; season with sea salt. Set aside to chill.

      To prepare shrimp, combine wine, lemons, salt, bay leaves, pepper sauce and water in a 4-gallon nonreactive pot and bring to boil. Add shrimp and reheat just to slow simmer to cook shrimp about 50 percent. Remove shrimp immediately and chill under cold running water; drain well. Cut in half crosswise and place in large mixing bowl. Add salsa; mix well and keep cold for at least 1 hour. Serve well chilled in margarita glasses.

      Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1 1/2 cups natural raisins) until very finely chopped and smooth.

      Nutrition Facts Per Serving

      Calories 110 (34% from fat); Total Fat 4g (sat 0g, mono 3g, poly 1g, trans 0g ); Cholesterol 85mg; Protein 9g; Carbohydrate 6g; (Dietary Fiber <1g; Sugars 5g; ); Iron 2mg; Sodium 110mg; Calcium 22mg; Potassium 143mg

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