Bacon Wrapped Shrimp with Pineapple Glaze

INGREDIENTS:
30ea shrimp, peeled and deveined
15ea bacon strips. Par-baked, cooled and halved
Salt and freshly ground black pepper to taste
30ea Bamboo skewers
For Glaze:
1 pineapple puree
1 cup brown sugar
1/2 cup plum wine
1ea garlic clove, minced
1 tbsp soy sauce
Sriracha to taste
Salt and freshly ground black pepper to taste
For Garnish:
2 1/2 oz green onions, thin bias cut
3 oz coconut, toasted

DIRECTIONS:
1. Season shrimp with salt and pepper, then wrap with bacon half.
2. Place skewer through the bacon and shrimp, reserve for later use.
3. In a non-reactive pan bring pineapple puree, brown sugar, plum wine, garlic and soy sauce to a simmer and cook until it becomes thick and glossy.
4. Strain and season with sriracha, salt and pepper.
5. Pre-heat oven to 400 degrees F. Place skewers on a bake sheet and brush with a small amount of glaze. Bake until the shrimp turns white, about ten minutes.
6. Remove and arrange on platter and chill. Garnish with coconut and green onions for service.