Shrimp Tacos with Pineapple

I love shrimp. There's not much you can do in my mind to ruin shrimp. This continues to prove my theory.

• 1/2 small red onion, thinly sliced
• 2 Tbsp fresh lime juice
• pinch of sugar
• kosher salt
• 1/4 medium pineapple, peeled, cored, cut lengthwise into spears, then crosswise 1/2 inch thick (about 2 cups)
• 2 Tbsp extra-virgin olive oil, divided
• 1 1/4 lb shrimp, peeled, deveined
• 1 Tbsp Sriracha
• freshly ground black pepper
• 8 corn tortillas, warmed
• 1 avocado, sliced
• 1 jalapeno, thinly sliced
• 1/2 cup cilantro leaves
• lime wedges for serving

Place a rack on the highest position in the oven; heat broiler. Toss red onion, lime juice, sugar and a pinch of salt in a small bowl, set aside. Toss pineapple and 1 Tbsp oil on rimmed baking sheet and arrange in a single layer on half of the baking sheet; reserve bowl. Broil pineapple until lightly charred around the edges, 5-8 minutes. 

Meanwhile, toss shrimp, Sriracha, and remaining oil in reserved bowl until shrimp are evenly coated; season with salt and pepper and toss again. Remove baking sheet from broiler and use a spatula to turn the pineapple pieces over. Arrange shrimp in a single layer on empty half of baking sheet. Broil until shrimp are cooked through on top, about 2 minutes. Remove from broiler and turn shrimp (leave pineapple alone). Broil again until shrimp are cooked through, 1-2 minutes. Transfer shrimp and pineapple to a large bowl and season with more salt and pepper. 

Drain soaking liquid from onion into bowl with shrimp and pineapple; set onion aside and toss shrimp and pineapple in pickling liquid. Serve shrimp mixture with tortillas, avocado, jalapeno, cilantro, lime wedges and reserve pickled onion for making tacos. 

Makes 8

Total Time: 25 minutes

Recipe from Bon Appetit magazine