Caribbean Grilled Shrimp with Pineapple Salsa

I like to grill shrimp on skewers so I don’t lose any between the grates, but you can use a grill basket if you prefer.

For the Pineapple Salsa:

2 cups diced fresh pineapple

1/4 cup finely diced red onions (half a small onion)

1 tablespoon seeded and finely diced fresh jalapenos

1 tablespoon freshly grated lime zest

3 tablespoons freshly squeezed lime juice

Kosher salt and freshly ground black pepper

2 tablespoons coarsely chopped fresh cilantro

For the Caribbean Grilled Shrimp:

1/2 cup coarsely chopped fresh cilantro

1/2 cup coarsely chopped scallions

1 tablespoon diced green chiles

2 cloves garlic, finely minced

2 tablespoons freshly squeezed lime juice

2 tablespoons olive oil

2 teaspoons ground cumin

3 pounds medium-large shrimp (16-20 count)

Vegetable oil, for the grates

Skewers (if using bamboo, soak in water for 30 minutes)

To make the Pineapple Salsa: In a large mixing bowl combine the pineapple, red onions, jalapenos, lime zest, and lime juice. Season with the salt and pepper to taste. Add the cilantro and gently toss to combine. Cover and refrigerate until ready to serve.

To make the Caribbean Grilled Shrimp: In a blender or food processor, puree the cilantro, scallions, green chiles, garlic, lime juice, olive oil, and cumin.

Peel and devein the shrimp, leaving the tail attached. Place the shrimp in a large bowl and toss with the marinade. Cover and refrigerate for at least 30 minutes or up to 1 hour. Remove the shrimp from the marinade, drain off any excess, and discard the marinade.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Thread the shrimp on skewers. Place on the grill. Close the lid and cook, turning once, until they turn pink, 2 to 3 minutes per side. Serve with a generous spoonful of the Pineapple Salsa.

Serves 4 to 6.

Cooking Tips: Do not overcook the shrimp, or they will be chewy. When they are pink, they are done. To save time, you can purchase fresh or frozen shrimp that have already been peeled and deveined. Fresh pineapple is best, but canned pineapple can be used instead.

Do-Ahead: The Pineapple Salsa can be made 4 hours ahead. Store covered in the refrigerator until ready to serve.

Marinate: 30 minutes or up to 1 hour.