During the summertime, meals tend to be a little lighter, and usually involve a little more seafood, instead of heavier meat dishes or stews. However, I’m not ruling out meat, especially barbecued or grilled steaks and chicken, but fish is a dominant part of the 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. They also pair nicely with so many different ingredients, especially fresh fruit, like pineapple. Grilling pineapple adds a caramelized sweetness that has incredible taste and grilling both shrimp and pineapple side-by-side on a grill pan is an easy way to prepare a meal.
I love to wrap these freshly grilled shrimp and pineapple in a low-carb tortilla (there are so many varieties now), but pick your favorite, and don’t forget a slice or two of avocado, a sliver of Serrano chili, and some fresh cilantro.
1/2 pound large shrimp, washed and de-veined
1 teaspoon onion powder
1 teaspoon 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!