• 1 cup hot water
• 3 mint flavored tea bags
• 1 cup chicken or vegetable broth
• 1/4 cup frozen pineapple juice concentrate, thawed
• 1 clove garlic, minced
• 1 tsp minced ginger root
• 1/4 cup light corn syrup
• 1/4 tsp crushed red pepper
• 2 Tbsp sesame oil
• 24 large peeled shrimp
• 4 cups shredded spinach
• 1 cup pineapple chunks
• 1/4 cup chopped macadamia nuts
• 1 green onion, sliced
• Garnish- mint sprigs

Method

Pour the hot water over the tea bags in a small bowl and let steep till the tea cools, then discard the tea bags. In a medium saucepan bring the tea, broth, concentrate, garlic, ginger, corn syrup and pepper to a boil. Boil 10 minutes or till syrupy and reduced to 1 cup.

In a large nonstick skillet over medium high heat, heat the oil. Saute the shrimp 3-5 minutes or till tests done. Place the spinach on a platter. Top with the pineapple, nuts and onion. Toss the shrimp with the glaze and arrange on top of the spinach mix. Garnish with the mint.

Serves 4

Contributor: Roxanne Chan

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