Sunday, June 8, 2014


Olivia adapted this recipe from a recipe she found on a Hispanic food web site.  It it the perfect fresh, light summertime fare for you and those you love.  I am a big fan of shrimp and this has just the right amount of seasoning to still let the shrimp shine through.  The pineapple salsa is bright and beautiful both to the eye and the taste.  Enjoy!


For the Shrimp:1 pound uncooked shrimp, cleaned with tails on1/4 cup homemade or store-bought blackening seasoningOlive oilLemon wedges

For the Pineapple Salsa:
1 tablespoon minced garlic1 can crushed pineapple
1 Serano pepper, minced
1 red bell pepper, minced
1/3 cup diced white onion
7 tablespoons rice wine vinegar
Juice of 1/2 a lemon
2 tablespoons honey
Salt and pepper
Olive oil


1. Start by prepping the shrimp. Take a couple of paper towels and press down lightly onto shrimp to release excess moisture. Season lightly with salt, then add your dry rub, making sure all shrimp is covered. Cover and refrigerate until ready to use.

2. For pineapple salsa,in a medium saute pan, heat 2 tablespoons of olive oil to medium heat. Add the garlic and cook for 1 to 2 minutes, stirring so it does not burn. Add the peppers and cook for 1 more minute. Add the remaining ingredients, 1 teaspoon salt and pinch of pepper. Lower the heat and let it cook down for a few minutes. Taste for salt. Transfer to a dish and let it cool at room temperature. If not using right away, chill in the refrigerator.

3. To cook the shrimp, I like using a large griddle that covers both the front and back burner on the stove top. But, you could also skewer and grill the shrimp, just make sure you brush it with oil before you grill it. If cooking on the stove top, preheat the griddle to medium heat for a few minutes. Drizzle olive oil to cover evenly. Lay the shrimp, but do not overcrowd or it will steam and not blacken. Cook for just 2 minutes per side or when shrimp turns pink. Transfer to bowl and cover to keep warm.

4. Serve as-is with lemon/lime wedges as an appetizer or with warm corn tortillas for tacos. I served it with some shredded cabbage, radishes, green onions, cilantro, jalapeño, that was lightly seasoned in a little rice wine vinegar, salt and pepper. 

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