NOTE: Don’t let the shrimp marinate for longer than 15 minutes or the acid marinade will begin to “cook” the shrimp and turn them rubbery. We find it easiest to buy fresh pineapple that has already been peeled and cored, but you can also buy a whole medium pineapple and prep it yourself. To make this dish spicier, add the chile seeds.
1 medium ripe avocado, pitted and peeled
1/4 cup fresh lime juice (about 2 limes)
10 ounces jicama, peeled and cut into 1/4 inch pieces
10 ounces cored and peeled fresh pineapple, cut into 1/4 inch pieces
2 Tbsp minced fresh cilantro
1 jalapeno chile, stemmed, seeded and minced
2 tsp canola oil
3 garlic cloves, minced
2 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, butterflied, and with tails removed
1/2 tsp sugar
12 (6-inch) corn tortillas
1. Using a fork or potato masher, mash the avocado with 1 tablespoon of the lime juice until some small chunks remain. Season with salt. Cover and refrigerate until ready to serve.
2. Combine 2 tablespoons more lime juice, jicama, pineapple, cilantro, and jalapeno in a bowl. Season with salt to taste. Cover and refrigerate until ready to serve.
3. Heat the oil in a small skillet over medium heat. Add the garlic, chili powder, coriander, cumin, and cayenne and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and cool to room temperature, then stir in the remaining 1 tablespoon lime juice and 1/2 teaspoon salt.
4. Add the shrimp to the spice mixture and toss to coat. Cover and refrigerate for 15 minutes. Following the photo at right, thread the shrimp onto the skewers, then sprinkle one side of the shrimp with the sugar.
5A. FOR A CHARCOAL GRILL: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts).When the coals are hot, pour them in an even layer over half the grill. Set the cooking grate in place, cover, and open the lid vents completely. Heat the grill until hot, about 5 minutes.
5B. FOR A GAS GRILL: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
6. Clean and oil the cooking grate. Place the shrimp, sugared side down, on the grill (over the coals if using charcoal) and cook (covered if using gas) until lightly charred on the first side, 3 to 4 minutes.
7. Flip the shrimp and slide them to the cooler part of the grill, away from the coals if using charcoal, or if using gas, turn all the burners to low. Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes longer. Transfer the shrimp to a platter and remove them from the skewers.
8. If using gas, turn the burners to medium. Working in batches, place a few of the tortillas in a single layer on the grill and cook until warm, about 10 seconds per side.As the tortillas are done, wrap them in a kitchen towel or a large sheet of foil.
9. To serve, place 3 shrimp in a warm tortilla and top with 1 tablespoon of the avocado mixture and 1/4 cup of the pineapple jicama salsa.
PER SERVING: Cal 410; Fat 14g; Sat fat 1.5g; Chol 170mg; Carb 45g; Protein 27g; Fiber 8g; Sodium 450mg
Light & Healthy 2011, page 26
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