What you need:
Shrimp – clean, no tails…Unless you choose to skewer and grill them on your BBQ and serve the salsa on the side. I used about 2 large hand fulls for 2 people and the rest of the recipe is based on two people as well.
1/3-1/2 of a pineapple, cut into small cubes
1 very hot pepper (or 2…depends how much heat you can take)
1 small shallot
2 cloves of garlic
Squeeze of lime or lemon juice; lime is better but if you don’t have any its OK to use lemon.
Good hand full of chopped cilantro – if you don’t like Cilantro or don’t have any feel free to use flat leaf (=Italian) parsley.
1/4 cup alcohol of your choice – Rum, Whiskey or something of that sort.
Lemon Grass (one) thinly sliced – optional.
What you do:
1) Saute the pepper and shallots in butter (can use oil like Canola which doesn’t have a very strong flavor) until translucent.
2) Add garlic, lime juice and pineapple, wait for the liquid to evaporate.
3) Add alcohol and wait until absorbed.
4) Take off the heat and add cilantro.
5) Meanwhile…Boil/BBQ/Pan Fry your shrimp with some salt.
6) If boiling or frying mix with pineapple salsa; if BBQing just serve on the side.
*** You ask where does the Lemon Grass go…? Three options: if pan frying the shrimp add the lemon grass to the pan; if serving the shrimp with tortillas like I did mix it into the sour cream; if neither one of the above just add it to the pineapple salsa.
*** Could be served with tortillas, fresh vegetables, sour cream and beer. Could be served over rice. Or just as is :)
And that’s how it looks when you have one beer too many :)
P.S. The beer is called Sol; its Mexican and very very light and works well with spicy dishes.
