Well, it’s not official, but after Memorial Day is the beginning of summer. The weather may not be picture perfect just quite yet, however meals tend to get a little lighter, and usually involve a little more seafood, instead of heavier stews and soups. Now I’m not ruling out meat, especially barbecue or grilled steaks and chicken, but fish is a dominant part of this season and that’s always a good thing.
Grilling is part of our everyday life in Southern California, and sometimes using an indoor grill-pan is an easier option, especially when cooking shrimp. Shrimp are an essential healthy choice for mealtime because they are high in protein and low in calories, and cook up quickly.
Shrimp go with so many different ingredients and if you haven’t considered pineapple, well now’s the time. Grilling pineapple adds a caramelized natural sweetness that has incredible taste and grilling both shrimp and pineapple side-by-side on a grill pan is a nice way to prepare an easy meal.
I love to wrap these shrimp and pineapple in a low-carb tortilla (there are so many varieties now), but pick your favorite flavor and don’t forget a slice or two of avocado, serrano chili and some fresh cilantro. I swear this tastes like summer.
1/2 pound large shrimp, washed and de-veined
1 teaspoon onion powder
1 teaspoon ancho chili powder
1/2 teaspoon salt
1/2 fresh pineapple, skin removed – sliced into 4 pieces
4 flour tortillas, any variety
1 avocado, sliced
1 bunch cilantro
1 serrano chili, sliced
(Makes 4 Wraps)
1. Toss shrimp with onion powder, chili powder and salt, set aside. Place grill pan over medium-high heat and drizzle with oil. Place pineapple on pan and cook for 3-4 minutes, or until it begins to caramelize. Flip pineapple over and continue to cook for 4 minutes. Place shrimp on pan and cook for 3 minutes each side. Remove pineapple and shrimp from grill pan.
2. Squeeze lemon over shrimp and dice pineapple. Toast tortillas over open flame or under broiler. Place 3-4 shrimp on each tortilla, 3-5 pieces of pineapple, avocado slices, serrano slices and fresh cilantro sprigs. Wrap up tightly and secure with a toothpick. Serve immediately, Enjoy!