Grilled Chili-Pineapple Shrimp Salad

By Coppermouse

Ingredients

• 1/4 cup lime juice, plus wedges for garnish
• 1/4 cup olive oil
• 1 tablespoon chopped cilantro, plus more for garnish
• Salt and pepper, to taste
• 2 cups of 1 1/2-inch cubes pineapple
• 1 pound jumbo (15-count) shrimp deveined and shelled, tails on
• 2 or 3 tablespoons adobo sauce (strained from a can of chipotle chilies)
• 2 to 4 (depending on size) hearts of romaine

Preparation

Step 1

Preheat a grill to medium-high.

In a small bowl, whisk together the lime juice, olive oil, chopped cilantro and salt and pepper. Set aside

Using 4 skewers, skewer the shrimp and pineapple, alternating pieces. Brush the skewered shrimp and pineapple pieces with the adobo sauce.

Slice the romaine hearts in half, lengthwise. Trim the top leaves if necessary. Brush the lime vinaigrette lightly over all sides of the cut pieces.

Place the skewers on the grill and cook turning as needed, until the shrimp has just become pink and opaque, about 4 to 6 minutes total.

Meanwhile, grill the romaine halves, turning as they become slightly charred on all sides, about 2 to 3 minutes total.

Serve the skewers and romaine garnished with a drizzle of the vinaigrette, wedges of lime and cilantro leaves.