I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
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Cut off the top and bottom of the pineapple and discard.
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Standing the pineapple up, remove the outer skin by cutting from top to bottom and rotating as you go.
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Cut the pineapple from top to bottom, straight through the core, in half and then into quarters. Stand each quarter up and cut from top to bottom to remove the core.
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Cut each quarter, crosswise, into ½-inch thick slices.
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Toss the pineapple with olive oil, salt and pepper and spread out on a sheet pan. Broil for 5 minutes, flip pieces, and broil another 5 minutes.
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Marinate the shrimp by combining the lime juice and spices and toss well to coat all of the shrimp.
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Remove the pineapple from the oven and transfer it to a plate to cool. Reduce the oven temperature to 400 degrees.
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Prep the rest of the salsa ingredients, combine, and set aside until the pineapple is cool.
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Make the avocado sauce by combining all of the ingredients in the bowl of a food processor or blender and blend until creamy.
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Spread the marinated shrimp in the sheet pan and roast for about 8 minutes.
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Using a cast iron pan or an open flame, char the corn tortillas on both sides.
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When ready to serve, push the shrimp to one side and add the rest of the parts of the dish. Bring the sheet pan to the table and enjoy!
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