Ingredients
- 3 to 4 limes
- 3 Tbsp.olive oil
- 11/2 cups loosely packed fresh basil leaves Salt and pepper
- 11/2 lbs large shrimp,shelled and deveined
- 1 pineapple (3 lbs.)
- 12 corn tortillas
- Olive oil cooking spray
- 1 bag (5 to 6 oz) baby greens
- 2 medium heads Belgian endive, sliced
Preparation
Step 1
Prepare outdoor grill for direct grilling over medium heat.
Prepare dressing: From limes., grate 1/2 teaspoon peel and squeeze 1/4 cup juice. In blender, place lime peel and juice, olive oil, 1/2 cup basil leaves, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Blend until pureed.
Spoon 2 tablespoons dressing from blender into medium bowl. Add shrimp to bowl and toss to coat with dressing.
Cut off crown and stem ends from pine-apple. Stand pineapple upright and slice off rind and eyes. Cut pineapple lengthwise into 8 wedges. Cut off core from each wedge.
Place pineapple wedges on hot grill grate and cook about 10 minutes or until lightly charred and tender turning over once. Place shrimp in grill basket on grill grate with pine-apple and cook 5 to 8 minutes or until opaque throughout, turning once. Transfer shrimp to large bowl. Transfer pineapple to cutting board and cut into 1/2-inch chunks.
While shrimp is grilling, lightly spray both sides of tortillas with cooking spray and place on hot grill grate. Cook tortillas 4 to 5 minutes or until toasted, turning over once.
To bowl with shrimp, add greens, endive, pineapple, and remaining basil and dressing: toss to coat. Place 2 tortillas on each of 6 plates; top with salad.