PLEASER CROWD


SPICY SHRIMP TACOS Shrimp tacos with pineapple will add a taste


of the tropics to your next barbecue.


PREP TIME 15 MIN. – WAIT TIME 1 HOUR - COOK TIME 10 MIN. – READY IN 1 HOUR 25 MIN. – SERVINGS 4


2 limes 1 medium onion 1 (16 oz tub) pineapple spears 2 tsp crushed red pepper flakes 2 cloves garlic 2 tsp ground cumin


2 tsp dried oregano 2 tsp paprika 4 tsp sunflower oil 1 cup cilantro 1 lb frozen tail-on shrimp, thawed 8 corn tortillas


STEP 1 To make the marinade, zest and juice the limes and roughly chop the onion. Add to a food


processor along with half the pineapple, ¹⁄³ cup water, crushed red pepper, garlic, cumin, oregano, paprika, oil, and ¾ cup cilantro. Process until smooth. STEP 2 Pat the shrimp dry and place in a bowl. Toss with half of the marinade. Cover and refrigerate 1 hour. Reserve remaining marinade to use as a sauce. STEP 3 Remove the shrimp from the refrigerator and drain. Thread onto metal skewers. Heat a gas or charcoal grill to high and grill the remaining pineapple spears until grill marks form, 5 min., flipping once halfway through. Transfer to a plate and cover with foil. Grill the shrimp 4 min., flipping once halfway through. Transfer shrimp to a plate and remove skewers. STEP 4 Place the tortillas on the grill to warm through, turning once, about 1 min. Arrange the shrimp and grilled pineapple on the warmed tortillas. Drizzle with the reserved sauce and garnish with the remaining ¼ cup cilantro.


Per serving: 290 calories, 8g fat, 1g saturated fat, 143mg cholesterol, 677mg sodium, 39g carbohydrate, 7g fiber, 8g sugar, 20g protein


74 MAY/JUNE 2016


Serve with light beer or ice-cold prosecco


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