Caribbean Shrimp

Ingredients

• 0.3 cup firmly brown sugar packed
• 6 Tbsp butter cut into pieces
• 1 Tbsp gingerroot minced peeled
• 1 Tbsp juice of lemon 
• 4 cups minute rice white hot cooked
• 1 medium jalapeão pepper fresh seeded finely chopped
• 15 oz pineapple chunks in juice drained canned
• 1 medium bell pepper red chopped
• 1 Tbsp seafood seasoning 
• 1.5 lb shrimp cleaned

Equipment

• grill
• aluminum foil

Directions

1. Preheat grill to medium-hot.
2. Place 1/4 of the pineapple chunks in center of each sheet of foil. Arrange shrimp in even layers over pineapple.
3. Mix peppers, gingerroot and seasoning; sprinkle over shrimp. Top with butter and brown sugar.
4. Drizzle with lemon juice.
5. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.
6. Place packets on grate of grill; cover with lid. Grill 8 to 10 minutes or until shrimp turn pink.
7. Serve over rice.