Grilled Shrimp
12 – 21/25 shrimp, peeled and deveined
¼ cup olive oil
1 teaspoon red pepper flakes
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
Pineapple
1 fresh pineapple
2 tablespoons olive oil
1 tablespoon honey
Salsa
Avocado, peeled and diced
Cherry or grape tomatoes
Two rings of pineapple, diced
3 tablespoons lime juice
3 tablespoons orange juice
1 tablespoon red pepper flakes
Salt to taste
¼ cup cilantro, chopped
4 leaves of butter lettuce
Peel and devein the shrimp. Toss with olive oil, red pepper flakes, lime juice and salt. Cover and keep cool until ready to grill. When ready to grill, skewer on water-soaked wooden skewers.
Skin and core fresh pineapple and slice into 6 rings about ½-inch thick. Coat 4 of the rings with olive oil and honey. Set aside. Dice additional 2 rings and reserve in a bowl.
Peel and dice the avocado and combine with pineapple. Quarter the cherry tomatoes and then cut those quarters in half through the middle. Add fruit juices, red pepper flakes, and salt to taste. Combine and chill.
Grill the pineapple, drizzle with small amount of honey and set aside. Assemble the dish by placing a slice of grilled pineapple on the lettuce followed by a heaping tablespoon of salsa. Set aside. Grill the shrimp for about 2-3 minutes per side. Place 3 grilled shrimp on top of salsa. Drizzle with lime juice, a few red pepper flakes and chopped cilantro as desired.
Serves 4
Recipe prepared by Joe Westfall, Culinary School Director at Cooks’Wares.