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Listed in: Tacos
11/2 pounds (680 g) medium raw shrimp, peeled and deveined
2 cups (330 g) fresh pineapple chunks
3 tablespoons (45 ml) extra virgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 garlic cloves, grated
2 limes, divided
2 cups (140 g) shredded purple cabbage
8 to 12 corn tortillas
1/4 cup (4 g) chopped fresh cilantro
Easy Guacamole
Place an oven rack 5 to 6 inches (12 to 15 cm) from the top and preheat the broiler to high. Coat a rimmed baking sheet with cooking spray.
Thread the shrimp onto wooden skewers, alternating with pineapple chunks. You should be able to get 4 to 6 shrimp on each skewer.
In a medium bowl, combine the olive oil, chili powder, cumin, salt, grated garlic, and the juice of 1/2 lime. Cut the remaining 11/2 limes into wedges and set aside for serving.
Place the skewers on the prepared baking sheet and generously brush the oil and seasoning mixture over the shrimp and pineapple.
Broil for about 2 minutes on each side, carefully flipping the skewers with tongs.
To assemble the tacos, place a generous bed of purple cabbage on each tortilla, top with some cilantro, and add 2 or 3 grilled shrimp pieces and pineapple chunks on top. Serve with the guacamole and lime wedges.
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Shrimp becomes very quickly very dry Left by: Kimmo Vallema (19 Dec 2020)
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