Grilled Shrimp with Pineapple Salsa


This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno. 


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Ingredients:

nonstick vegetable oil spray
36 uncooked large shrimp, peeled, deveined
4 Tbsp. olive oil
4 Tbsp. fresh lime juice
1/2 large pineapple, cored, peeled and cut into 1/2″ thick slices
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 Tbsp. chopped seeded serrano chile

Instructions:

Spray the grill with nonstick spray and preheat the barbecue (medium-high heat).

Thread the shrimp onto 6 skewers. Whisk 2 Tbsp. of oil and 2 Tbsp. of lime juice in a small bowl to blend. Brush the mixture over the shrimp and sprinkle them with salt and pepper. Let the shrimp marinate for 15 minutes.

Sprinkle the 12 pineapple slices with salt and pepper, then grill the pineapple slices until just tender, about 4 minutes per side. Transfer to a work surface and cut the pineapple into 1/2″ pieces. Place them in a bowl and mix in the onion, cilantro, serrano, 2 Tbsp. of oil and 2 Tbsp. of lime juice. Season the salsa with salt and pepper.

Grill the shrimp until just opaque in the center, about 5 minutes. Serve with the freshly made salsa.

Yields 6 servings.