1 cup shredded cabbage
2 avocados, diced medium
1/4 cup extra-virgin olive oil
1/2 cup roughly chopped fresh cilantro leaves
1 to 2 tablespoons chopped fresh chiles of your choice
1 tablespoon ground cumin
1/3 cup fresh lime juice (from 2 or 3 limes)
1 dozen 6-inch corn tortillas
3 (1-inch-thick) slices fresh pineapple, peeled and cored
For the Shrimp:
2 pounds large shrimp (16/20 per pound) peeled and deveined, tails left on
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
While the grill heats up, combine the cabbage and avocados in a large bowl. Next, place the olive oil, cilantro, chiles, cumin and lime juice in separate small containers.
Grill the tortillas for just 30 seconds per side to heat, then put them aside; grill the pineapple until golden, 4 to 5 minutes per side. When the pineapple comes off the grill, cut it into medium dice and put into the large bowl.
Thread the shrimp onto skewers, about 6 per skewer. Drizzle the shrimp with the olive oil and sprinkle them generously with the salt and pepper, then place them on the grill directly over the coals and cook until slightly charred and golden brown, about 3 to 4 minutes per side.
When the shrimp come off the grill, slide them off the skewers into the bowl with the cabbage mixture, add all the other prepped ingredients, and toss like crazy. Season to taste and serve with the grilled tortillas.
Reprinted with permission from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes, by Chris Schlesinger and John Willoughby, copyright 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Photographs copyright 2014 by Ed Anderson
Cover Design by Toni Tajima; cover photographs by Ed Anderson