Caribbean-Spiced Shrimp With Pineapple Salsa

• SHRIMP
• 1 tablespoon paprika
• 2 teaspoons curry powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground allspice
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground fennel (optional, we didn't use, personal preference)
• 1/8 teaspoon ground red pepper
• 2 lbs unpeeled jumbo shrimp (16-20 count)
• 1/4 cup olive oil, divided
• PINEAPPLE SALSA
• 1 pineapple, cored and cubed
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped of fresh mint
• 1 tablespoon fresh lime juice
• 2 teaspoons minced fresh ginger
• 2 teaspoons honey
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper

1. SHRIMP:.
2. Combine first 10 ingredients, including fennel if desired, in a small bowl.
3. Peel shrimp, leaving tails on; devein, if desired.
4. Dredge shrimp in spice mixture.
5. Heat 2 tablespoons oil in a large skillet over medium-high heat.
6. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.
7. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.
8. PINEAPPLE PLAZA:.
9. Pulse pineapple in a food processor just until finely chopped.
10. Placce pineapple in a wire-mesh strainer, and let drain for 15 minutes.
11. Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
12. ASSEMBLY:.
13. Serve shrimp (on a Chinese spoons - 1 shrimp for each spoon) warm or at room temperature with Pineapple Salsa.

shrimp, paprika, curry powder, ground cumin, ground allspice, ground ginger, ground coriander, salt, fresh ground black pepper, ground fennel, ground red pepper, jumbo shrimp, olive oil, pineapple salsa, pineapple, red onion, mint, lime juice, fresh ginger, honey, salt, fresh ground pepper

Taken from www.food.com/recipe/caribbean-spiced-shrimp-with-pineapple-salsa-408508 (may not work)