|.source: Real Simple|
You can put these on skewers as shown above or just grill in a pan as described below.
2 scallions, thinly sliced
1 Tablespoon fresh lime juice
4 Tablespoons olive oil
salt and black pepper
1 pound frozen peeled and deveined large shrimp, thawed
1/2 medium pineapple—peeled, cored, and cut into 1 1/2-inch chunks (about 4 cups)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
8-6 inch corn tortillas, warmed
toppings: cut-up avocado, salsa verde, cilantro, and hot sauce
Heat broiler. Place the shrimp and pineapple on a foil-lined large broiler-proof baking sheet. Rub with 2 tablespoons of oil and season with 1/2 tea. cumin,1/4 tea. cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Broil until the shrimp are opaque throughout, about 3 to 4 minutes per side.
Meanwhile, in a medium bowl, combine the beans, scallions, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper.
Serve with the tortillas, avocado, salsa verde, cilantro, and hot sauce and the bean salad.
Note: It worked best for our family to put the shrimp with half the pineapple and broil the other half of your pineapple separately. Our vegetarian had pineapple and black bean tacos.
Source: Real Simple