Grilled Shrimp with Pineapple Salsa

We had dinner at Singer’s house on Wednesday and the Grilled Shrimp with Pineapple Salsa she served was the perfect and zesty mid-week pick-me-up!

As an appetizer she made homemade guacamole and I’m not quite sure I can fully describe this dip because we were too busy shoveling it in our mouths to fully experience the amazing flavors.

Growing up in my yard-less Philadelphia row house, grilling was a big ordeal typically reserved for the summer holidays, Memorial Day, 4th of July and Labor Day. My goodness, how much I loved and craved those grilled burgers and hot dogs! Now, with today’s snazzy grills, grilling year round is a snap….certainly faster and easier than preparing charcoals, that, for many, is still a superior alternative. I personally like the flavor that using charcoals infuse.

Buying a grill can be a taunting task and about.com offers some buying advice here.

If all you’re looking to do is occasionally grill meats and vegetables, then a model between $250 -$500 will suit your needs just fine. However, more coin can buy serious grillers more durable, accessory-packed models with side and sear burners, more cooking space, cast-iron grates, and rotisserie kits that often resemble a small galley kitchen!

For safety purposes, gas containers should never be stored indoors and to keep your grill gleaming and serviceable for many years, invest in a good grill cover and clean the grill grates after each use and the other components regularly.

Grilled Shrimp with Pineapple Salsa
Adapted from Thrill of the Grill

Shrimp
2 lbs of Shrimp (de-veined and peeled)
2 tsps of Olive oil
1/2 tsp of Cumin
1 tsp of Chili Powder
3-4 cloves of Garlic
1-2 TSP of Sugar
Toss together for 10-15 minutes before skewering and grilling


Salsa
1/2 ripe medium pineapple
1/2 red bell pepper
1/2 red onion
1/2 tsp adobo sauce (chipoltle pepper are canned with it --- gives a slightly smoky flavor)
Juice of 2 limes
small bunch of Cilantro
1 small jalapeno

Chop and combine all ingredients to make a chunky salsa. Make in advance to allow the flavors to fully incorporate.

Serve shrimp on top of some shredded cabbage, red or green, drizzled with sour cream, pineapple salsa and lime slices.

Singer served this with Mexican rice but this dish can also be served on warm corn tortillas for a shrimp taco treat.

We had a mixed green with herbs, goat cheese and sugared pecan salad served in the lovely traveling salad bowl and for dessert Foodie made grapefruit and Campari sorbet...it was the perfect complement following our somewhat spicy dinner. We also had a fantastic bottle of white wine and I forgot to jot the name down but will post an update.