Grilled Shrimp with Tropical Salsa
- Thread shrimp onto metal skewers. Mix together half of the olive oil, half of the lemon juice, half of the lime juice, and cumin. Place shrimp in shallow dish; pour olive oil mixture over top. Cover and refrigerate for 30 minutes.
- Preheat grill to medium-high heat; grease grate well. Grill shrimp with lid down for 2 minutes per side or until shrimp are opaque. Keep warm.
- Season pineapple, mango and banana with salt and pepper; grill until mango and banana have browned slightly and pineapple is tender. Cut pineapple into small pieces; toss with mango, banana, onion, cilantro and jalapeño pepper. Transfer shrimp to serving platter; spoon salsa over top.
Recipe provided by Joseph Ciminera
Ingredient: Fish & Seafood
Cooking Method: Grill
World Cuisine: Hispanic
Product: Extra Virgin