More citrusy and bright than Mediterranean oregano, Mexican oregano pairs perfectly with lime zest on these juicy shrimp skewers. The combination of tangy pineapple, creamy avocado, and pickled jalapeño makes for an unbeatable guacamole-salsa hybrid.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Prep: Heat your broiler to high or oven to 500°F. Soak the wooden skewers in water in a shallow pan. In a small pot, bring 11⁄2 cups water (double for 4 people) to boil with a large pinch of salt. Wash and dry all produce. Mince the pickled jalapeños, removing the ribs and seeds if you prefer less heat. Zest and juice the lime(s).
Cook the rice: Once boiling, add the rice to the pot, cover, and simmer for 15 minutes, until tender.
Make the skewers: Meanwhile, toss the shrimp with the lime zest and half the lime juice in a medium bowl. Season with salt, pepper, and Mexican oregano. Thread the shrimp onto half the skewers. Thread the pineapple onto the remaining skewers.
Place the skewers on a lightly oiled baking sheet and set under the broiler or in the oven for 2-3 minutes per side, until pineapple is lightly charred and shrimp are opaque.
Meanwhile, halve, pit, and peel the avocado, then cut into 1/2- inch cubes.
Make the pineapple-avocado salsa: Remove the pineapple from the skewers and cut into ½-inch cubes. In a medium bowl, toss together the pineapple, avocado, remaining lime juice, half the cilantro, as much jalapeño and red onion as you like (to taste), and a drizzle of oil. Season with salt and pepper
Finish and serve: Flu the rice with a fork and toss in the remaining cilantro. Serve with the shrimp and a generous serving of pineapple salsa on top. Olé!
BBQ TIP: Instead of broiling, grill shrimp and pineapple skewers on medium-high, with lid open, 2 to 3 min per side.