Caribbean-Spiced Shrimp With Pineapple Salsa - cooking recipe

Ingredients

SHRIMP
1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground fennel (optional, we didn't use, personal preference)
1/8 teaspoon ground red pepper
2 lbs unpeeled jumbo shrimp (16-20 count)
1/4 cup olive oil, divided
PINEAPPLE SALSA
1 pineapple, cored and cubed
1/4 cup finely chopped red onion
2 tablespoons chopped of fresh mint
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Preparation

SHRIMP:.
Combine first 10 ingredients, including fennel if desired, in a small bowl.
Peel shrimp, leaving tails on; devein, if desired.
Dredge shrimp in spice mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.
Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.
PINEAPPLE PLAZA:.
Pulse pineapple in a food processor just until finely chopped.
Placce pineapple in a wire-mesh strainer, and let drain for 15 minutes.
Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
ASSEMBLY:.
Serve shrimp (on a Chinese spoons - 1 shrimp for each spoon) warm or at room temperature with Pineapple Salsa.