Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 1 lb U15 Shrimp – peeled, deveined, tail left on 1 Pineapple – peeled, cored and cut into small 1/4 inch cubes 3 Cucumbers – peeled and cut into small 1/4 inch cubes 3 Red Anaheim Chiles – minced 3 Serrano Chiles – minced 1/2
