1. In a medium saute pan over medium high, heat just enough olive oil to
coat the pan.
2. Add the bell pepper and onion and cook until the pepper turns a bit golden
in color and the onion is translucent for roughly 2-3 minutes. Make a
small well in the pan and add the garlic. Cook the garlic until it begins to
toast roughly 1-2 minutes.
3. Place the shrimp on top of the peppers, onion, and garlic mixture. Sprinkle
the brown sugar on top followed by the tomato sauce and smoked paprika.
Season with salt and pepper as desired.
4. Pour in the BBQ sauce and stir everything to combine. Bring up to a
simmer and cook for 2-4 more minutes to reduce the sauce. The shrimp
should be tender and not overcooked.
5. Have ready four martini glasses. Spoon the sauce into the center of each
martini glass about ⅓ way up the side. Add a few fresh chunks of
pineapple and then line each rim with about 3 pieces of shrimp. Sprinkle
with fresh parsley and serve!
