- 4
Ingredients
- For the Marinade:
- 1 chile ancho
- 2 to 4 chile de arbol
- 1 to 2 chipotles in adobo
- 2 cloves garlic
- Juice of 1 orange
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- 1/3 cup fresh pineapple, diced
- 1/2 tablespoon achiote (annatto) paste
- 1/3 cup oil
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1/2 teaspoon peppercorns
- Salt to taste
- Main Ingredients:
- 1 1/2 pounds of large or jumbo shrimp, cleaned and peeled
- 1 small red onion, sliced into thick rings
- 6 to 8 fresh pineapple chunks (about 2 inches)
- 1 to 3 fresh hot peppers of your choice (I used a serrano, jalapeño and Fresno)
- More olive oil
- Garnishes:
- Sliced avocado
- Cilantro, chopped
- Lime wedges
- Shredded cabbage
- Your favorite salsa for garnish
- 8 corn tostadas or warm tortillas
Preparation
Step 1
Remove the stem and seeds from the chile ancho. Combine the chile ancho and the chile de arbol in a sauce pan and cover with water. Bring to a boil, reduce heat and continue cooking for 10 minutes.
Drain the chiles and transfer to the blender. Add all of the remaining ingredients for the marinade. Blend on high until smooth and taste for salt. Pour all of the marinade over clean jumbo shrimp and stir to coat evenly. Cover and marinate for no more than 1 hour.
**DON'T let shrimp marinade in citrus-based marinade for more than one hour! After an hour, remove the shrimp from the marinade and shake off excess marinade. Discard marinade. Transfer shrimp to a plate and let it come to room temperature. Heat your outdoor or stove top grill to medium/high heat. I highly suggest you use a pan on top of the grates of an outdoor grill or easy-release foil paper if using a stove-top grill pan.
While the shrimp comes to room temperature, grill the pineapple, red onion and fresh chiles. Drizzle with a little olive oil and grill for a few minutes per side or until desired consistency. I like mine to start to caramelize a bit. Remove from heat and set aside.
If using a stove-top grill pan, add a new piece of easy-release foil paper and drizzle with oil. Cook the shrimp for about 3 minutes per side. Transfer to plate and tent loosely with foil paper. Roughly chop the pineapple, red onions and chile peppers and transfer to serving dish. Serve the shrimp on tostadas with your favorite salsa, avocado, cilantro, lime, shredded cabbage and grilled pineapple/onion mixture.