This recipe is a great addition to a cocktail party but could easily be served as the main entree at your Airlie Garden concert picnic.
Bob Rowe’s Shrimp
submitted by Laurie Goldwasser
1/4 cup sugar
1/2 cup red wine vinegar
1/2 teaspoon crushed red pepper (more if you like a real kick)
1/2 red onion, cut in half and then thinly slice
1/2 red pepper, thinly sliced
1/2 cucumber, peeled and sliced
2 plum tomatoes, chopped
1/2 fresh pineapple, cut it chunks
1/2 bunch parsley or cilantro, chopped
3 lbs cooked and chilled shrimp
Mix sugar, vinegar and crushed red pepper. Add remaining ingredients and stir. Serve chilled.