sprinkle of celtic/himalayan salt and fresh ground pepper to taste
8oz.can of pineapple tidbits, drained. RESERVE JUICE.
1/2cupred onion, diced
crushed red pepper (optional)
Marinate shrimp in pineapple juice and fish sauce in fridge while you prep ingredients.
Prep all ingredients.
Combine pineapple, mango, cilantro, red onion and cucumber in a bowl. Set aside
Remove shrimp from fridge and drain remaining marinade.
Toss shrimp in garlic and salt & pepper to taste.
Heat cast iron skillet or grill pan and add a drizzle of olive oil.
Cook shrimp for 1-2 minutes on each side or until cooked through.
Top with Caribbean salsa, avocado and crushed red pepper (optional)
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