You are getting tired of me saying this….but another recipe that’s NOT a recipe! This is seriously what just pops in my mind when I look in the fridge and see ingredients. Shrimp is an awesome protein to have in the freezer because it thaws and cooks quickly. It is also an amazing source of nutrients and variation in your protein sources is a good practice to have. Pineapple is also something I only really go for in the summer because my cravings are often fruit related when it’s super hot out. Pineapple has tons of enzymes present in it that aid in the digestive process and bromelain which aids in healing tissues and meat digestion. I happened to have cilantro pesto in my fridge because cilantro was growing like crazy, and I often make pesto to preserve herbs. Grilled avocado is a food I never experienced before until my gym had a party and the son of one of the couples was cooking for us. Culinary arts are his passion and profession, and grilled avocado and grilled romaine were quickly added to my vegetable ideas!
shrimp, wild caught, peeled and deveined
bell pepper, cut into chunks
pineapple, cut into chunks
salt and pepper
juice from half a lemon
red pepper flakes
avocado, halved and seed removed
Place the shrimp in a bowl mixed with cilantro pesto, lemon juice, salt and pepper, red pepper flakes and let marinade while you getting your pineapple, peppers, and grill ready. Heat the grill or grill pan to medium high heat. Place your ingredients on the skewers however you like them. (remember that if you are grilling with wooden skewers that you will need to soak them in water for 30 minutes prior so they don’t burn). Place your made skewers on the grill along with an avocado that you cut in half (place cut side down). Grill for 3 minutes on one side and flip, cooking for another 2-3 minutes. Remove from the grill and enjoy!