Spicy Pineapple Shrimp

Combine shrimp with garlic, pineapple juice, green onion and Sambal Olek in a zip-lock bag. Marinate for 6 hours up to overnight in the fridge. I place the zip lock bag in a container to prevent leaks from getting in the fridge.

Heat olive oil in a large saute pan over medium heat. Remove shrimp from the marinade (reserve the marinade). Season shrimp with salt and pepper. Working in 2 batches, to not over crowd the pan, saute 2-3 minutes per side for shrimp or until they are pink and curly. Set aside on a plate once each batch is done. Add pineapple into the pan and cook for 3-4 minutes, then remove it from the pan and set aside.

Add marinade into the pan and cook for 3-5 minutes or until it has reduced by half and is caramel in color. Add shrimp and pineapple back into pan, cook for another minute until shrimp and pineapple are warmed through. Garnish with green onion and serve over rice. Serve immediately.