Name: Grilled Shrimp with Pineapple and Basil
Prep time: 30 min
Yield: 4
Ingredients: 20 shrimp, U-12, deveined, skinless, and with tails; salt, and pepper to taste; 4 tablespoons olive oil; 3 cups white rice, prepared; 3 cups pineapple, in cubes (for the pineapple and basil); 3 tablespoons lime juice, (for the pineapple and basil); 2 tablespoons olive oil, (for the pineapple and basil); 1 tablespoon basil, chopped (for the pineapple and basil); 1 tablespoon spearmint, chopped (for the pineapple and basil); 2 tablespoons Jalapeño chile, chopped (for the pineapple and basil); 1/2 cups Splenda, Calorie-Free Sweetener, Granulated (for the pineapple and basil); salt, and pepper to taste (for the pineapple and basil); 70 grams achiote, (for the achiote); 2 tomatoes, guajillo, cut into quarters (for the achiote); 1 guajillo chile, deveined and seedless (for the achiote); 1 clove garlic, (for the achiote); 1/4 onions, (for the achiote); 1 tablespoon white vinegar, (for the achiote)

Preparation

30 mins

Low

For the Pineapple and Basil: mix all the ingredients and let sit for about an hour. For the achiote: Boil the garlic, onion, tomatoes, guajillo chili, and blend with vinegar and achiote. Strain; leave on the heat for about 10 minutes; season with salt and pepper.