Recipe provided by Chef Crusco Catering in Austin, Texas
1 lb U15 Shrimp – peeled, deveined, tail left on
1 Pineapple – peeled, cored and cut into small 1/4 inch cubes
3 Cucumbers – peeled and cut into small 1/4 inch cubes
3 Red Anaheim Chiles – minced
3 Serrano Chiles – minced
1/2 cup Fresh Cilantro – finely chopped and a few leaves left for garnish
2-3 tbsps. EVOO or Vegetable Oil
1 cup fresh Lime juice
Salt – to taste
Fresh ground Pepper
2 tsps. Cumin
4-5 tablespoons fresh orange juice
2 Large ripe Avocados – peeled, pitted and diced
Tortilla chips – for serving
Start by preparing the pineapple, cucumbers, chilis and cilantro. Mix them all together in a bowl. Dress with some lime juice, orange juice, EVOO and salt. Taste and season if needed. Cover and refrigerate if not serving immediately.
In the meantime, dry the shrimp on both sides and season with salt, pepper and lightly with ground cumin.
Place 2-3 tbsps of EVOO in a large sauté pan on high heat. Once smoking place half the shrimp in the pan and sear for 1 minute on one side. Season the other side, flip over and cook another minute.
Remove from the heat and sear the other half of the shrimp.
To serve, add the Pineapple-Chile mixture to a beautiful glass or bowl. Top with 2 Shrimp, avocado cubes and cilantro garnish. Serve with Tortilla Chips or Tostadas. Enjoy!