I am really glad that I decided to participate in this Slow Travel Activity. This week's ingredient was Shrimp, selected by Cindy Ruth. It was fun searching for recipes. The Cookbooks that I have accumulated are geared towards family cooking which has occupied much of my last 20 years.I am making note of the Cookbooks used by others so that I can add to my collection. I relied on Epicurioushttp://www.epicurious.com/ to find a recipe:
Grilled Shrimp with Pineapple Salsa
36 large shrimp, peeled and deveined
2T Olive Oil
2T Lime Juice
2 cloves garlic,minced
Salt & Pepper to taste.
Prepare marinade and marinate shrimp for 2 - 3 hours.
Spray grill with cooking spray. Thread shrimp on 6 skewers and cook on medium-high heat about 5 minutes, just until opaque in center. Cool.
Serve Shrimp with Pineapple Salsa
1/2 Pineapple,peeled, cored and cut into 1/2" slices.
3/4 Cup chopped,red onion
1/4 cup cilantro
2 T chopped, seeded jalapeno pepper
2 T Olive Oil
2T lime juice
Sprinkle pineapple with salt & pepper. Grill until just tender, about 4 minutes per side. Mix into the other Salsa ingredients. Serve with Grilled Shrimp.
The only changes that I made to the recipe was the addition of garlic to the marinade and the fact that I marinated the shrimp for 2 hours..Actually, I didn't even realize that the recipe did not call for marinating the shrimp until the next day!. The instruction was to brush the shrimp with the marinade before grilling. They were delicious and a big hit at a pool party later that day.Personally I found it a bit difficult to pickup the shrimp and pineapple with a toothpick. Next time I would use thicker pieces of pineapple, or I would use larger shrimp and serve them on a plate with Salsa on the side.