Lime Grilled Shrimp and Pineapple Salsa

Pineapple Salsa

1 1/2 cup pineapple chopped into 1/4 inch pieces (grill the pineapple first if you have the time)
1/4 cup red onion, finely chopped
1 TB cilantro, finely chopped
1/2 jalepeno, deseeded, deveined, and chopped finely
Juice of 1 lime

Make salsa early in the day if you are serving for dinner. The longer it sits the better it will taste.

The shrimp is too easy. Buy a medium size shrimp, not too small because we want to thread them on skewers. If you can buy them all cleaned even better. If not, you will need to shell them, remove the yucky stuff from their backs, and pull the tails off. It doesn't take that long, it's just messy.

Thread the shrimp onto skewers and be sure to pierce each shrimp twice, at the thickest part and at the tail. This makes for even cooking.

A few minutes before grilling drizzle with olive oil and sprinkle liberally with salt and pepper. Grill on high heat for 5 minutes, turning once. Cut a few limes in half and grill them, cut side down, for just a minute.

Remove the shrimp from their skewers before serving and squeeze the limes over the top.

I like to serve these with warmed corn tortillas. Guests can pile the shrimp and salsa into the tortillas, and a dollop of fresh guacamole adds even more flavor. They will love it.