Spicy Grilled Shrimp With Pineapple Salsa Recipes

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

Steps:

• Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
• Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
• Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.

Steps:

• Peel and devein the shrimp. Set aside. In bowl combine the lemon juice, ¼ cup of the olive oil, the minced garlic and red pepper flakes. Add the shrimp and stir to coat. Let it sit for 20 minutes. Meanwhile, in a separate bowl combine the pineapple, tomato and onion and parsley. Drizzle on the remaining oil and mix together. Remove the shrimp from the marinade and grill, broil or cook in a cast iron pan until the shrimp are pink. Plate and top with salsa.

Steps:

• In a large bowl, combine all salsa ingredients plus the low-sodium tamari, except the shrimp and pasta.
• Prepare an outside grill with an oiled rack set 4 inches above the heat source.
• On a gas grill, set the heat to high.
• Grill the shrimp on each side for 2 minutes.
• Toss the pasta with the salsa, arrange the shrimp on top, and serve.

Steps:

• For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
• Season to taste with lime juice and salt.
• Refrigerate until ready to serve.
• (This can be made in advance and stored in the refrigerator for up to 3 days).
• For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
• Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium.
• Remove the shrimp from the coconut mixture.
• Season with salt and pepper and place 5 shrimp on each skewer.
• Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
• To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
• Garnish with cilantro and serve.

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

Steps:

• Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and 1/2 teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper.
• Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.