My husband just got home from a week in the UK which means he’s curried out. So I was looking for something different for him for when he finally got home from the airport. This is a great make-ahead dish – it’s light and easy. It’s paleo-adaptable. It’s gluten-free if you get the true corn tortillas or wrap in lettuce. It’s an obvious choice for spring/summer fare but a wise woman just told me that pineapples are sweetest in the winter, so consider this a great alternative to salad anytime of year. I’ve adapted this recipe from the Williams-Sonoma Good For You cookbook, which is very much worth a read.
In a large bowl, combine the diced pineapple, onion, bell pepper, cucumber, jalapeno and cilantro, toss to combine. Add the lime juice and olive oil and season (liberally) with salt and pepper. Stir to mix well. Cover and refrigerate until ready to serve. In a small bowl, mix together 3 tablespoons of the grapeseed/canola oil, chile powder and garlic. Brush the shrimp with some of the oil mixture. If you don't like a lot of spice, please taste your spices to gauge heat and adjust accordingly - and remember, there are jalapenos in the salsa too. Also, if you want a more mild shrimp, then for this step, I suggest you just peel and clean the shrimp and refrigerate – you can toss with the spice just before you cook them. Cover and refrigerate if you want to do this as a make-ahead. Lightly oil your pan and heat over med-high heat. Let it heat up while you are prepping the shrimp. I used a lodge pan, you can practically use any pan you have, except a non-stick pan. Using tongs, place the shrimp on the pan. They should immediately sizzle to give you a nice sear. Cook for about 2 minutes, flip the shrimp over once, cook until curled and bright pink (no longer translucent), about two minutes longer. The shrimp should be firm to the touch at the thickest part. Transfer to plate. Remember food will continue to cook off heat, so if in doubt, pull them off heat on the earlier side. Lightly brush the tortillas with (some) of the the remaining oil mixture if you did the brush method. I just very lightly oiled the tortilla’s with my fingers, hardly any all. You don’t want to fry them, you want to heat and puff them up. Grill until they start to puff up, about a minute or so (mine took longer). Using tongs, grill the second side for a minute longer. To plate, all you do spoon a bit of salsa in the middle of the tortilla and place your shrimp on top, spoon a little more salsa on top of the shrimp and fold. That’s it. You’re done. The original recipe calls for one tortilla per plate, and well, see above. We each ate three for a great, light dinner. Another reason to add at least two to a plate? They keep each other up. Serve with a wedge of lime. *Reserve any leftover salsa for eggs the next morning and you can elevate the dish by serving with a mimosa like we did for our friend Kevin. 
Ingredients
Instructions
CHIPOTLE SHRIMP SOFT TACOS WITH SPICY PINEAPPLE SALSA
previous post