At $11 a pound, salmon for dinner just wasn’t appealing. I decided to adjust this recipe for shrimp, which was a bit more appetizing, pricewise. I found the recipe in America’s Test Kitchen’s Light and Healthy 2011: The Year’s Best Recipes Lightened Up.
1 1/4 cups fresh pineapple, chopped into tiny cubes
2 scallion, sliced thin
1-2 jalapeño chili pepper, minced (1 is hot enough for me; discard the seeds if less heat is desired)
4 teaspoons fresh lime juice (1/2 a lime)
2 tablespoons minced fresh cilantro
salt and pepper to taste (it doesn’t need it)
4 teaspoons agave syrup
1/4 teaspoon water
1 teaspoon light brown sugar
1 cup chopped fresh cilantro
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon garam masala (allspice in original recipe)
salt to taste (it doesn’t need it)
12 large frozen shrimp, shelled and deveined with the tails still on, thawed
1. For the salsa: combine the pineapple, scallion, jalapeño, lime juice, and cilantro in a bowl. Taste and season with salt and pepper. Set aside.
2. For the shrimp: Position an oven rack near the heating element and heat the broiler. Stir together the honey and water in a small bowl. In the workbowl of a food processor, add the chopped cilantro, ground ginger, garlic powder, black pepper, and garam masala. Add salt if using. Process until a fine paste. Scrape into a large bowl. Add the shrimp and toss to coat evenly. Thread shrimp onto skewers.
3. Broil shrimp until opaque and just pink, about 4-7 minutes. Remove the shrimp from the skewers and serve with the pineapple salsa. Oh, almost forgot to take the picture!