• 2 lbs wild caught Shrimp 16-20 or 21-25 per pound size deveined but shells left on (20-30 shrimp)
• 3 C diced fresh Pineapple
• ⅔ C Flour
• 1 teaspoon Hawaiian sea Salt
• ½ teaspoon Ground black Pepper
• 1 teaspoon Smoked Paprika
• ½ teaspoon Cayenne pepper
• 1 ½ sticks unsalted butter 12 tablespoons
• 2 large bulbs of Garlic 20-30 cloves
• ½ C Hawaiian chili pepper Water
• 1- 3 tablespoon fresh lemon juice

To go with the shrimp

• Sticky rice - in scoops of course!
• Lemon and pineapple wedges
• green salad or mac salad
• Hawaiian Chili pepper Water
• 2- 3 tablespoons diced green onion

Instructions

• In a large bowl whisk together the flour salt, pepper, smoked paprika and cayenne pepper. Add the shrimp a few at a time, coating well with the flour mixture until all shrimp is added and completely coated. Set aside
• Peel the garlic. Mince in a food processor or by hand with a sharp knife. Set aside in a bowl.
• In a large sauté pan heat 4 tablespoons of the butter and add the pineapple and 2-3 tablespoons of of the chili pepper water sauté for about 5 minutes until starting to soften, remove from pan. Add 4 more tablespoons of butter, 2-3 more tablespoons of the chili pepper water and add in shrimp in a single layer. ( You may have to make the shrimp in 2-3 batches depending on size of pan used). Cook shrimp for 1-2 minutes then flip. Add in half the garlic (or all if making in one batch), lemon juice, pineapple (only half if doing two batches of shrimp) and another tablespoon of the chili water. Cook another 2-3 min or until opaque. Remove the shrimp and pineapple. If making the shrimp in 2-3 batches repeat with butter, chili pepper water, lemon juice, pineapple and garlic, dividing it all into 2-3 portions each. The more chili pepper water you add the spicier it will be.
• Once all the shrimp is finished add in 2 more tablespoons butter to the pan and the rest of the chili pepper water cook until butter is foamy and scrape up the garlic bits left in the pan.
• Serve the shrimp with scoops of sticky rice pour the remaining pan sauce over the shrimp and add a side of green salad, pineapple wedges, a lemon wedge and more chili water if even hotter shrimp is desired.