Spicy Grilled Shrimp Tacos with Pineapple Salsa

Ingredients

Shrimp:
• 1/2 clove garlic
• 1 teaspoon coarse salt (if you use regular it will be way too salty)
• 1/4 teaspoon cayenne pepper (if my kids are eating I add a little less)
• 1/2 teaspoon paprika
• 1 Tablespoon olive oil
• 1 teaspoon lemon juice
• 1 lb. large shrimp, peeled and de-veined
Pineapple Salsa:
• 1 pineapple - at least 4 cups diced pineapple pieces.
• 1 red pepper diced
• 5 scallions diced thin (or purple onion)
• 1 large tomato diced
• 1/4 cup chopped cilantro
• juice of one lemon
• juice of 2 limes
• 1 jalapeno, diced (take out seeds and core so it's not too hot)
• 1/4 teaspoon minced garlic
• Salt and pepper to taste

Instructions

1. For the shrimp: Preheat grill for medium heat. In a small bowl crush garlic with the salt. Mix in cayenne pepper and paprika and then stir in olive oil and lemon juice to make a paste. Toss the shrimp with the sauce until coated. Lightly oil the grill grate. Cook shrimp 2 to 3 minutes per side or until opaque.
2. For the pineapple salsa: Mix everything and let the flavors blend for a few minutes in the fridge.
3. To assemble the tacos: To complete the tacos I use white corn flour tortillas. I sometimes butter them in a pan and then sprinkle cheese on them and melt the cheese in the oven on a cookie sheet just for a couple of minutes (unless we are trying to be super healthy and we skip those steps and just warm them in the microwave). Pile on 2-3 shrimp on the tortilla with some pineapple salsa. We serve ours with black beans on the side. For the kids I make quesadillas with the shrimp, salsa, cheese, and black beans.

Notes