Ingredients
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2 limes
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1 medium onion
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1 (16 oz) tub pineapple spears
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2 tsp crushed red pepper flakes
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2 cloves garlic
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2 tsp ground cumin
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2 tsp dried oregano
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2 tsp paprika
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4 tsp sunflower oil
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1 cup cilantro
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1 lb tail-on shrimp (frozen, thawed)
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8 corn tortillas
Steps
1
To make the marinade, zest and juice the limes and roughly chop the onion. Add to a food processor along with half the pineapple, 1/3 cup water, crushed red pepper, garlic, cumin, oregano, paprika, oil, and ¾ cup cilantro. Process until smooth.
2
Pat the shrimp dry and place in a bowl. Toss with half of the marinade. Cover and refrigerate 1 hour. Reserve remaining marinade to use as a sauce.
3
Remove the shrimp from the refrigerator and drain. Thread onto metal skewers. Heat the grill to high and grill the remaining pineapple spears until grill marks form, 5 min., flipping once halfway through. Transfer to a plate and cover with foil. Grill the shrimp 4 min., flipping once halfway through. Transfer shrimp to a plate and remove skewers.
4
Place the tortillas on the grill to warm through, turning once, about 1 min. Arrange the shrimp and grilled pineapple on the warmed tortillas. Drizzle with the reserved sauce and garnish with the remaining ¼ cup cilantro.
Comments
You can marinate the shrimp up to 4 hours in advance.