Grilled Shrimp with Grilled Pineapple Relish, Fresh Tortillas and Black Beans

It's Memorial Day Weekend, the unofficial start of Summer, so of course its time to grill. As the temperature climbs I'm always looking for something lighter. We had served this Grilled Pineapple Relish with pulled pork to some friends the week before and at the time I thought..this would be great on fish tacos! I love the fresh flavors of lime, pineapple and cilantro in the relish and fresh basil in the shrimp marinade. If you need a break from the usual backyard bar-b-que fair this recipe is for you.

Grilled Shrimp with Grilled Pineapple Relish with Fresh Tortillas and Black Beans
Serves 4
First we prepare the Grilled Pineapple Relish (adapted from food network)
1 fresh pineapple, skinned, cored and cut into 1-inch slices
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and finely chopped fresh ginger
1 lime, juiced
1/2 jalapeno, diced
1/2 red onion, diced

If you like pineapple but hate to cut it up, you need a pineapple tool. I'm not into uni-taskers in the kitchen, but this one makes cutting up pineapple a snap, and it leaves you with something pretty to serve your relish in!




Preheat a grill pan or grill over high heat. Toss pineapple gently in oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side.




Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions.

For the Grilled Shrimp (adapted from allrecipes.com)

3 cloves garlic
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons fresh basil
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

In a food processor, add the garlic, olive oil, tomato sauce, red wine vinegar,basil and cayenne pepper. Mix marinade and shrimp in a glass bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Meanwhile if using wood skewers soak skewers in water. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Fill Tortillas with Grilled Shrimp topped with Pineapple Relish.


We like to use the uncooked flour tortillas by Tortilla Land because they don't have many ingredients or the sprouted grain tortillas by Food For Life. We cook those while we grill the pineapple. We served all this with Amy's Refried Black Beans.