Shrimp and Pineapple Tacos


One sheet pan and a hot broiler and dinner is done! Barb L.

Makes: 8 tacos

Ingredients:

½ small red onion, thinly sliced

2 Tbsp fresh lime juice

1 Tbsp Flying Olive Pineapple, Coconut, or Honey Ginger Balsamic Vinegar

Kosher or sea salt

¼ medium pineapple, peeled, cored, and cut lengthwise into spears, then crosswise into ½” thick pieces (about 2 cups)

2 Tbsp Flying Olive Lime Extra Virgin Olive Oil

1 ¼ pounds small-medium shrimp (we used large 16-20 size and they kept falling out of the shell) peeled and deveined

1 tsp-1 Tbsp Flying Olive Chipotle or Harissa Extra Virgin Olive Oil, if desired

Freshly ground black pepper

8 corn tortillas or 8 Boston/Bibb lettuce leaves, whichever you prefer

1 avocado, diced

1 jalapeño pepper, thinly sliced, seeds removed if desired, optional

½ cup cilantro leaves and stems, roughly chopped

Lime wedges for serving (4-8)

Directions:

Place an oven rack in the highest position in the oven. Heat the broiler.

Toss the red onion, lime juice, Flying Olive Balsamic Vinegar of Choice, and a pinch of salt in a small bowl. Set aside.

In a medium bowl, toss the pineapple pieces and 1 Tbsp of Flying Olive Lime EVOO. Toss to coat the pineapple. Arrange the pineapple on ½ of the baking sheet in a single layer. Reserve the bowl for later. Broil the pineapple until lightly charred around the edges, 5-8 minutes.

Meanwhile, toss the shrimp, Flying Olive Chipotle orHarissa EVOO, a sprinkle of salt and pepper and toss everything together.

Remove the baking sheet from the broiler when the pineapple is charred around the edges. Turn the pineapple pieces over with tongs. On the other ½ of the baking sheet, add the shrimp. Return to the oven and cook for 2 minutes. Remove the pan from the broiler and turn the shrimp (leave the pineapple alone). Broil until the shrimp are cooked through, 1- 3 minutes, depending on the size of the shrimp. Transfer the shrimp and pineapple to a large bowl. Season with more salt and pepper.

Drain the soaking liquid from the onion into the bowl with the shrimp and pineapple. Set the onion aside. Toss the shrimp and pineapple in the pickling liquid.

Serve the shrimp mixture with tortillas or lettuce leaves, and whatever condiments you prefer such as avocado, jalapeño, cilantro, lime wedges and reserved pickled onions.

Submitted by Barb L.