Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa
These Spicy Grilled Shrimp Skewers are a great way to add protein to your summer menu. They're topped with a fresh, seasonal salsa made by combining pineapple, cucumber and avocado chunks.
Servings: 4
Ingredients
- 1 pound shrimp tail on
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 1½ tablespoons olive oil
For the salsa
- 1 cup pineapple diced
- 1½ cup English cucumber diced
- 1 large avocado diced
- 2 limes juiced
- ¼ cup red onion diced fine
- 2 green onions chopped
- ½ jalapeño diced fine
- ¼ cup fresh cilantro minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of garlic powder
Instructions
- Preheat outdoor grill to 425 degrees F. Meanwhile, mix together seasonings and olive oil in a medium bowl. Pat shrimp dry with a paper towel and add to the seasoning mix. Toss to coat.
- Add shrimp to skewers and set aside. Note: 1 pound of 19 to 21-count shrimp will make about 4 large skewers.
- Place skewers on grill for 3 minutes. Carefully flip and grill for another 3 minutes, until shrimp are just cooked through.
- For the salsa, mix all ingredients together in a bowl and stir to combine. Serve atop the skewers or on the side as a fresh salad-style salsa. Salsa can be made a few hours in advance and refrigerated until ready to serve.