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Pineapple Coconut Shrimp
1 pound (20-25 or 16-20) shrimp, peeled and deveined
1 cup pineapple, cut into 1/2 inch pieces
3 tbs. coconut cream
3 tbs. sweet chili sauce
1/3 cup Blue Chair Bay® Coconut Rum
1 tsp. soy sauce
fresh Cilantro (optional)
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