Chili lime shrimp and pineapple skewers for dinner tonight! 🍤 🍍🌶 This admittedly started as a “don’t let the peppers, pineapple, and mixed greens go bad” creation, but it ended up delicious. Love a good spicy and sweet combination! To make, thaw your shrimp, chop up whatever veggies you want on your skewers, and slice your pineapple. Skewer them up and season how you like. For me, a generous amount of Tajin (chili lime seasoning) is non-negotiable. I also used some garlic powder and chili salt from villagegardenrva, then marinated my skewers in a non-measured out blend of olive oil, garlic, and fresh lime juice. When you’re ready to cook, either head to the grill or preheat your oven to 400. Today we were feeling lazy and decided to broil inside. Place the skewers on a sheet pan and bake for about 10 minutes or until your onion and peppers start to get a little tender, then move the pan to the top rack and broil on high for about 5 minutes each side until you see a little char. Top with fresh cilantro and a squeeze of lime to finish. I threw the skewers over mixed greens tonight to stay low-carb, but these would also be amazing over rice or cauliflower rice. The only thing that was missing this time was avocado! Next time, I’ll definitely be making chunky guac to go on top. 🥑
