Serves: six tacos
Ingredients:
Grilled Pineapple-Jalapeno Salsa:
1 whole pineapple, cored, grilled in butter and chopped into 3/4" pieces (about 2 cups)
2 jalapeno peppers, seeded, deveined and chopped
1/4 cup chopped red onion
2 Tablespoons copped cilantro
juice of one lime
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
Tacos:
18 extra large shrimp (prawns), peeled and deveined
butter
1 cup reserved pineapple juice from cutting the pineapple
2 cups shredded cabbage
1/3 cup sour cream
1 teaspoon sugar
1/2 teaspoon kosher salt
6 corn tortillas, fried
Directions:
For the salsa, core pineapple, reserving juice, and slice into rings. Grill rings in butter in a grill pan until there are visible marks. Chop into small pieces. Combine pineapple, jalapeno, red onion, cilantro, lime juice, salt and pepper. Set aside.
For the tacos, marinate shrimp in reserved pineapple juice for 20 minutes. While shrimp is marinating, combine cabbage, sour cream, sugar and salt in a small bowl. Set aside. Grill shrimp in grill pan or on an outdoor grill, basting with butter on the grill, or melting a couple tablespoons in the grill pan. Shrimp will be done once they are opaque in appearance.
Construct tacos with shrimp (3 in each tortilla) on bottom, cabbage mixture and then salsa on top. Sprinkle with more lime juice if desired.
- Recipe courtesy of Cathy Pollak