Pineapple Carpaccio with Shrimp and Pepper Salad

Pineapple Carpaccio with Shrimp and Pepper Salad


1¼ pounds extra-large (16 to 20 count) shrimp, peeled and deveined
Coarse salt and freshly ground black pepper
1 cup plus 1 tablespoon Jose Cuervo Tradicional Silver Tequila (divided)
1 cup water
1 ripe pineapple, peeled, cored, and cut into ¼-inch-thick slices
6 tablespoons extra virgin olive oil (divided)
1 teaspoon grated lime peel
2 tablespoons fresh lime juice
1 red bell pepper, seeded and cut into thin strips
1 green bell pepper, seeded and cut into thin strips
1 orange or yellow bell pepper, seeded and cut into thin strips
1 Melissa’s jalapeño, deveined, seeded, and minced
1 tablespoon chopped Italian parsley, plus sprigs for garnish


Combine the shrimp, 2 tablespoons coarse salt, 1 cup of the tequila, and water in a bowl. Cover and let sit in refrigerator for 10 minutes.

Meanwhile, arrange the pineapple slices in a single layer on a large serving platter. Drizzle 3 tablespoons of the olive oil evenly over the pineapple. Sprinkle with salt.

In a small bowl, whisk together the remaining 3 tablespoons olive oil, the remaining 1 tablespoon tequila, and the lime peel and juice. Season with salt and pepper; set aside.

Drain the shrimp, reserving the brine. Combine the brine and 1 cup water in a large frying pan. Bring to a boil. Add the shrimp and simmer for 20 seconds.

Turn off the heat and let the shrimp sit in the liquid in the pan until almost firm to the touch, 10 minutes. Drain and discard the brine. Let the shrimp cool.

Combine the bell peppers, jalapeño, shrimp, vinaigrette, and chopped parsley in a bowl and toss together. Mound the shrimp salad on top of the pineapple. Garnish with parsley sprigs and serve.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 286
Cholesterol: 116 mg
Fat: 15 g
Sodium: 562 mg
Carbohydrates: 16 g
Protein: 17 g
Fiber: 2 g