Friends, I have news: after more than five and a half years, I’ve left my job at HuffPost. When I started working there, in January 2013(!), I was a wee 24-year-old with very vague ideas of what I wanted to do. Thanks to a newsroom full of opportunities and a creative, talented, supportive team, I leave with a slightly more defined career path, and I’m so excited for my next step: heading up video programming and strategy at Food52.
Very few people get to say they’re doing their dream job, and I feel incredibly lucky to be among them. I’ve turned to Food52 countless times, for recipes, techniques, general kitchen expertise, etc. etc., and I can’t believe I get to work alongside people whose work I’ve read and cooked and enjoyed for years. (I’ll stop fan-girling now, I promise!)
I took some time off between jobs, to really unwind from HuffPost and mentally prepare myself for this new challenge. Having this time to literally do nothing has been weirdly unsettling — I’m not sure what to do with it. So far I’ve read 1.5 new books, watched two movies, tried three new workouts, cleaned … and it’s only been three days!*
Naturally, I’ve also been cooking. It’s been mostly low-key sheet-pan dinners and breakfast smoothies, though occasionally, something more elaborate has snuck in. I’m mostly interested in light, refreshing recipes that can be assembled quickly and eaten outside.
Enter this roasted shrimp and pineapple salsa. Chunks of spicy roasted pineapple and chili-lime shrimp are offset by cool, creamy avocado, and the whole thing tastes perfect on a tortilla chip (though it would also be very good in taco form … please try both and invite me over). If you are one of those lucky humans with a deck and a grill, by all means, you could and should grill the shrimp and pineapple. But I broiled both in my janky oven and was extremely satisfied with the results. This salsa is the kind of recipe that pairs best with a beer and a breeze, so make your summer plans accordingly.
I’ve still got another two weeks of “fun-employment” so I am on the hunt for delicious recipes that can be made while reading / watching TV / gallivanting about NYC. Send me your faves!
*Please also send any and all book / show / movie / life recommendations … I’ve got lots of time!
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PinIngredients
- 1 pound large (26–30 count) shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 2 limes
- 1 tablespoon smoked paprika, divided
- 2 teaspoons cayenne, divided (this is fairly spicy, adjust to your tastes)
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- kosher salt, to taste
- 2 cups pineapple, diced
- 1 avocado, diced
- 1/2 red onion, cut into a fine dice
- 1 jalapeño, seeded and finely diced (optional)
- 1/4 cup chopped cilantro (optional)
Instructions
- In a large bowl, combine the shrimp, 2 tablespoons of the olive oil, the juice of 1 lime, 2 teaspoons of the paprika, 1 teaspoon of cayenne, the cumin, oregano and 1/2 teaspoon of kosher salt. Mix well and set aside to marinate for 15 minutes.
- While the shrimp is marinating, toss the remaining teaspoon each of paprika and cayenne with the pineapple and a hefty pinch of salt. Transfer to a baking sheet lined with tin foil. Broil for 4-7 minutes, rotating the pan halfway, until the pineapple is slightly charred. Transfer to a large bowl.
- After the shrimp has marinated, scatter the shrimp on a baking sheet and broil for 5 minutes, until the shrimp is pink, opaque and has started to char. Let cool slightly, then transfer to a cutting board and chop into small pieces.
- Toss the diced shrimp, avocado, onion, jalapeño and cilantro (if using) in the bowl with the pineapple. Toss with the remaining tablespoon of olive oil and the juice of 1 lime. Add salt to taste, then serve immediately with small corn tortillas or tortilla chips.
Nutrition
- Serving Size: 12
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