Spicy Grilled Shrimp Tacos with Pineapple Salsa

Mesa, Arizona is my hometown and we have a restaurant called Tia Rosa's that has the best Mexican food. I go there for their shrimp tacos with pineapple salsa. To die for! If you are every in Mesa you must go there. A couple of years ago John and I came across a really good shrimp recipe and then found a yummy pineapple salsa recipe and decided to put them together to try to recreate Tia Rosa's dish. Heaven!
Spicy Garlic Shrimp
by Allrecipes.com

1/2 clove garlic
1 tsp. coarse salt (if you use regular it will be way too salty)
1/4 tsp. cayenne pepper (if my kids are eating I add a little less)
1/2 tsp. paprika
1 T. olive oil
1 tsp. lemon juice
1 lb. large shrimp, peeled and de-veined

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.
Pineapple Salsa
by Laura Denney (Laura and I had the same recipe although mine used purple onions instead of scallions but tonight I tried the scallion version and it was good. I just eyeballed things normally so I am using her measurements.)

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)

*My recipe calls for garlic, so I added 1/4 tsp. minced garlic
Salt and pepper to taste.

Mix everything and let the flavors blend for a few minutes in the fridge.

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 and call it pizza and they will eat it!

Almond Cookies

My mother-in-law introduced me to these. When I think Almond cookie I have to admit I am not immediately jumping for joy but these suckers proved me wrong. They melt in your mouth. They are supposed to be smaller and thicker almost like a thick Checker but this was the first batch and the second batch was gone before I could snap a picture.

Almond Cookies

by Joann Law

Blend:

1 cup butter

3/4 cup sugar

1 tsp. almond extract

In a separate bowl mix:

2 cups flour

1/2 tsp. baking powder

1/4 tsp. salt

Combine the wet ingredients in a bowl and mix well. Add the flour mixture 2 Tablespoons at a time to the wet ingredients until completely combined.

Roll into small balls and flatten slightly. Cook for 7 minutes (they will not look done) at 400 degrees on a lightly greased pan or parchment lined pan. Cool cookies until they are just warm and place sliced almonds on top of each cookie. Drizzle a spoonful of glaze on top of the almonds and cookie.

Glaze:

1/2 cup powdered sugar

1 tsp. almond extract

3 tsp. water

Austin snagged one as soon as I took the picture.