roasted shrimp and pineapple with peanut sauce

Ingredients:

For the peanut sauce:

½ cup smooth peanut butter

3 tablespoons unsweetened coconut milk

3 tablespoons hot water

1 ½ tablespoons lime juice

½ teaspoon lime zest

2 teaspoons brown sugar

2 teaspoons soy sauce

2 teaspoons grated ginger

1 garlic clove, minced

½ teaspoon sriracha 

½ teaspoon fish sauce

Pinch kosher salt 

For the shrimp:

1 ½ tablespoons peanut oil

¼ teaspoon salt

⅛ teaspoon red-pepper flakes

1 pound cleaned large shrimp

2 cups pineapple chunks 

Whole cilantro leaves and torn basil leaves, for garnish

Directions:

Whisk together the peanut butter, coconut milk, 3 tablespoons hot water, lime juice, lime zest, brown sugar, soy sauce, ginger, garlic, sriracha, fish sauce and a pinch of salt until smooth. Add more lime juice and or salt to taste. To serve spoon sauce into small ramekins or individual dipping bowls. (There will be extra sauce, cover and refrigerate for up to five days.)

Heat oven to 500 degrees. 

In a medium bowl whisk together peanut oil, ¼ teaspoon salt and ⅛ teaspoon red-pepper flakes

red pepper flakes. 

Place the pineapple on one side of a large rimmed baking sheet. Brush both sides with the oil mixture. Roast the pineapple in the oven for 5 minutes.

Meanwhile toss the shrimp in the remaining oil mixture. 

Remove the sheet pan. Flip the pineapple with a spatula or tongs. Add the shrimp to the other side of the baking sheet. Roast for two and half minutes. Turn the shrimp over and roast another two and half minutes until the shrimp is opaque and the pineapple is lightly caramelized.

(Note the pineapple and shrimp can also be grilled. Place the pineapple on the grill first and proceed with the shrimp.)

Remove and sprinkle the shrimp and pineapple with the herbs. Serve hot with jasmine coconut rice and the peanut sauce for dipping.

Serves 3-4

(The peanut sauce is excellent tossed with cooled cooked spaghetti for cold sesame noodles or served with boneless chicken thigh skewers.)