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1 lb Wholesome Pantry Raw large shrimp, thawed
1 bottle ShopRite Trading Company Teriyaki Marinade
15 oz canned pineapple chunks in juice, drained
3 shishito peppers
1 cup peeled and cubed cucumber
1/4 red onion, diced
1 1/2 cup dried macaroni, cooked according to package instructions
3 tablespoons mayonnaise
freshly ground black pepper
Directions: Toss shrimp and pineapple chunks with teriyaki marinade in a resealable bag and place in the refrigerator. Marinade for 20 minutes.
Meanwhile, and preheat a grill pan to medium-high and once hot, add a small amount of canola oil. Grill the shishito peppers for 5 minutes, turning once, until blistered. Allow to cool until they are able to be safely handled, dice. Set aside.
Carefully place shrimp and pineapple on grill and grill 1-2 minutes per side, or until the shrimp are opaque. Remove from grill and place in a large bowl. Set aside to cool to room temperature. Add the peppers to the shrimp and pineapple. Add remaining ingredients. Stir to evenly distribute all ingredients. Serve immediately or refrigerate up to 24 hours.
Protip: If the cucumber is very seedy, remove the seeds by scraping it with a spoon prior to dicing.