Chile Lime Shrimp with Pineapple Salsa

Ingredients:

For the Shrimp:

• 1 lb (450 g) large shrimp, peeled & deveined

• 2 tbsp olive oil

• Zest & juice of 2 limes

• 2 cloves garlic, minced

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp cumin

• ¼ tsp cayenne pepper (optional, for heat)

• Salt & black pepper, to taste

For the Pineapple Salsa:

• 2 cups fresh pineapple, diced

• ½ red onion, finely diced

• 1 jalapeño, finely chopped (seeds removed for less heat)

• ½ red bell pepper, diced

• ¼ cup fresh cilantro, chopped

• Juice of 1 lime

• Salt, to taste

Instructions:

1. Make the Salsa

   • In a bowl, combine pineapple, onion, jalapeño, bell pepper, cilantro, lime juice, and salt.

   • Mix well and refrigerate while preparing shrimp (to let flavors meld).

2. Marinate the Shrimp

   • In a large bowl, whisk olive oil, lime zest & juice, garlic, chili powder, paprika, cumin, cayenne, salt, and pepper.

   • Add shrimp and toss to coat. Marinate for 15–30 minutes.

3. Cook the Shrimp

   • Heat a skillet or grill pan over medium-high heat.

   • Cook shrimp 2–3 minutes per side until pink and slightly charred.

4. Serve

   • Plate shrimp and top with pineapple salsa.

   • Garnish with extra lime wedges.