Salt & Pepper Shrimp with Pineapple Salsa
Featuring: Vermont Castings Classic Rub
Grilled shrimp is a barbecue classic that’s even better when paired with smoky pineapple salsa. Vermont Castings Classic Rub combines garlic, salt and pepper to showcase the flavour of juicy shrimp and grilled pineapple with hits of lime, chili and cilantro.

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4


1/2 Pineapple, peeled, cored and cut into
1/2 -inch (1.25 cm) rounds
4 tsp (20 mL) Vermont Castings Classic Rub, divided
small red onion, peeled and finely diced
1/2 2 tbsp (30 mL) fresh lime juice, divided
2 tbsp (30 mL) chopped cilantro
1 red chili, seeded and finely diced
1 clove garlic, minced
4 tsp (20 mL) vegetable oil plus more for oiling
the grill, divided 2 lbs (1 kg) large tail-on shrimp,
peeled and deveined


1. Preheat grill to medium high. Clean grates and then brush with oil.
Place Vermont Castings Grill Topper pan onto grates.

2. Thinly slice half of the orange and juice the other half. Place the orange juice, maple syrup and bourbon into a small saucepan and place over medium high heat until mixture comes to a simmer.

3. Reduce heat and simmer until liquid is syrupy and reduced by half, 5-8 minutes. Transfer to a bowl and chill in the refrigerator until cooled completely, 30 minutes.

4. Once the bourbon mixture is cooled, stir in soy sauce and Vermont Castings Sweet Heat Rub.

5. Brush Vermont Castings grill topper lightly with oil. Arrange orange slices on grill topper and place salmon on top, skin side down.

6. Brush fillets with bourbon mixture and grill with the lid closed, brushing with glaze frequently, until the salmon is opaque and flakes easily with a fork, 9-11 minutes.

7. Remove salmon to a serving platter and top with chopped chives.