Grilled Garlic Shrimp

Most fishmongers clean and devein the shrimp for you. If possible, get them to remove the tail shell, too. If you don’t have a grill, heat a medium sauté pan over medium-high heat and sauté the marinated shrimp into the hot pan and cook as directed below.



Pineapple Salsa

1/2 cup minced fresh pineapple
1/4 cup freshly squeezed lime juice
1/4 cup thinly sliced green onions (cut on diagonal green tips)
1/4 cup chopped cilantro
1 small jalapeño
1 teaspoon Kosher salt

Grilled Shrimp

one pound medium or large shrimp, shelled and deveined
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon Kosher salt
1/8 teaspoon crushed red pepper flakes, more if you dare!


Pineapple Salsa

Combine the pineapple, lime juice, green onions, cilantro, jalapeno, and salt. Let sit 30 minutes, stir once at 15 minutes.

Note: Salsa can be made up to two days in advance.

Combine the shrimp, oil, garlic, salt and pepper flakes in a non-reactive bowl and cover or a self-closing plastic bag, and chill for at least two hours.

Preheat the grill. Place the shrimp on the hot grill and cook for two minutes on one side, turn and cook another one or two minutes. The shrimp are ready when they are pink and firm.

Top each shrimp bite with a little salsa.

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