Sweet N' Spicy Shrimp

• 12 large peeled and cooked shrimp
• 2 cups pineapple chunks
• 2 quarts carrot juice
• 12 teaspoon chopped chipotle peppers or 12 teaspoon jalapeno
• 3 cups cooked rice
• 2 tablespoons chopped chives
• 14 cup vegetable oil

1. Pour carrot juice into a non-reactive pan and bring to a simmer over *low* heat.
2. Simmer for 40 minutes, then check.
3. The juice should have mostly evaporated, leaving a sweet residue.
4. Scoop out the carrot residue with a rubber spatula.
5. In a blender, mix the carrot residue, chipotle (or jalapenos), and oil together.
6. Sauce will last for 2 weeks in the fridge.
7. Put the cooked shrimp and pineapple on a pile of rice, and drizzle your carrot sauce all over it.
8. Toss the chives on top.
9. Enjoy!

shrimp, pineapple, carrot juice, peppers, rice, chives, vegetable oil

Taken from www.food.com/recipe/sweet-n-spicy-shrimp-184737 (may not work)