Instructions

1. 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.
2. 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.
3. 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.
4. 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.