8 cups fresh tomato salsas (grocery store prepared; usually found in plastic container in refrigerated section

1/4-cup canned coconut milk

1 1/2 dozen large shrimp, peeled and deveined

Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the pineapple into one-inch cubes.

In small bowl whisk together curry paste and coconut milk. Set aside.

Thread one shrimp and one pineapple chunk on to each skewer.

Baste with curry sauce.

Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce. Zesty Crab

Makes 18 Skewers