Ingredients

• 2 tablespoons diced red jalapeno
• 2 tablespoons diced white onion
• 6 tablespoons rice wine vinegar
• 1 cup chopped pineapple, without juice
• 2 tablespoons honey
• 1 teaspoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper
• 12 shrimp (21-25 count) raw, cut lengthwise in 1/2
• 1/2 cup milk
• 1 egg
• 24 wonton skins
• 3 tablespoons minced cilantro leaves
• 1/4 cup julienned red bell pepper

Instructions

1. For the Spicy pickled pineapple: In a medium saute pan, heat oil, add pepper and onions, lightly saute, Combine all ingredients, heat for 3 minutes on medium heat and let cool for 1 hour.
2. Season shrimp with salt and pepper. Mix milk and egg, dredge wonton wrapper in milk, then add 1/2 piece shrimp to corner of wrapper, add a pinch of cilantro, and 1 piece of red bell pepper, roll up, and place seam side down in medium pan with canola oil on medium to high heat. Fry until light brown.