Preparation time: 2 hours 10 minutes
Cooking time: 20 minutes
Total time: 2 hours 30 minutes
- 2 pounds shrimps, peeled and deveined
- 2 tbsp lime juice
- 1 roasted red pepper
- 2 red chili peppers, deseeded
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 4 cups mix greens salad
- 1 cup fresh pineapple chunks (1/2 inch thick)
- pinch of pepper flakes
- 5 tbsp olive oil
- 1 tbsp white vinegar
- salt, black pepper to taste
For piri piri sauce, in a food processor or blender combine lime juice, roasted pepper, chili, garlic, paprika, salt and olive oil. Blend until smooth and oil is incorporated. Set aside 2 tablespoons of piri piri sauce. Place shrimps in a shallow dish, add remaining piri piri sauce and gently toss to coat. Cover the dish with plastic wrap and refrigerate for 2 hours.
Drain shrimps from marinade, discarding marinade. In a bowl place pineapple chunks and 1 tablespoon of olive oil and toss to coat. Season with salt and pinch of pepper flakes.
Preheat a BBQ Grill to medium. Place Chef Remi BBQ Grill Mats on a grill rack (do not place them on a direct fire), lightly brush with 1 teaspoon of olive oil and preheat for 2 minutes. Grill the shrimps and pineapple chunks for about 2 minutes then flip them and cook them for another 1-2 minutes. Use the Chef Remi Cooking Thermometer to test doneness. Insert the thermometer into the thickest part of the shrimp and remove the shrimps from the grill at 120 °F.
Meantime make the salad dressing. In a small bowl mix 4 tablespoons of olive oil with reserved piri piri sauce and white vinegar. In a large bowl combine fresh mix greens salad leaves, grilled pineapples and dressing. Season with salt to taste and toss well. Divide the salad between serving plates, top with shrimps and serve.