Let Me Take You to An Island of the Sweet Cool Breeze

Jerk Shrimp Tacos with Pineapple Salsa

She won for prettiest dish.  And then she slapped my face with so much heat that my tongue broke up with me mid-swallow.  I love pepper.  I can handle high levels.  I think because the shrimp are so tiny, that they drank up that jerk sauce and packed a punch.  The refreshing pineapple salsa, queso fresco and pickled cabbage helped to balance that heat and gave this a very exciting tropical vibe.

When they say Hot and Spicy, they ain't kiddin'.

I toasted these shells on the griddle pan to add the least amount of warmth to the already staggering temperature in the kitchen.  The air conditioners can only do so much and this sweltering summer proved that I need to find more cold dish recipes.  Fruit salsas can be the perfect choice for topping meats, tacos, tostadas, rice and even eggs to cool your chi.  

Pineapple Salsa

• small cubed fresh pineapple (smash a few pieces to release juice to add to the mix)
• red onion diced
• jalapeno diced
• tomatoes diced
• cilantro - 1/2 cup chopped
• Lime juice and zest 
• Salt and pepper to taste
• splash of extra virgin olive oil