8 appetizers
Preparation: 10 minutes
Cooking: none
Refrigeration: 2 hours

Ingredients:

60 mL / 1/4 cup mango, cut in pieces
60 mL / 1/4 cup papaya, cut in pieces
75 mL / 1/3 cup green and/or red and/or yellow peppers, finely chopped
1 green onion, minced
1 garlic clove, minced
60 mL / 1/4 cup chinese plum sauce
15 mL / 1 tbsp rice vinegar
4 to 6 dashes Tabasco sauce
8 Grissol Canapés
15 mL/ 1 tbsp butter
8 medium shrimp with tails, cooked (or 16 cocktail shrimp)

Preparation:

In a bowl, mix the mango and papaya pieces with the chopped peppers, onions and garlic; add the Chinese plum sauce, rice vinegar and Tabasco sauce.

Lightly butter Grissol Canapés; spread the chutney on each and top with one medium-sized shrimp (or 2 cocktail shrimp). Serve cold.

Note: To serve warm, preheat the oven to 180 C (350 F), place the canapé on a cookie sheet and warm for 5 minutes.