Serving Size: 1-2

Ingredients

• 1 lb shrimp (u16-20)
• 1/2 of a pineapple, sliced into thin chunk
• 3 sweet peppers or 1 bell pepper
• 1 Tbsp California Love All Purpose Chile Blend
• Olive oil to coat shrimp
• Salt to taste
• Serve over quinoa and kale

Chunky raw tomato salsa

• 1 cup cherry tomatoes split in half
• 1/3 cup diced red onion
• 1/3 cup chopped cilantro
• 1-2 jalapeños, sliced
• Juice from 1 lime
• Salt to taste

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Image credits to Rena Awada

Directions

1. Preheat broiler to high
2. Season shrimp, pineapple and peppers with spices, salt and olive oil.
3. Foil a sheet tray and spray with oil before arranging the shrimp mixture on tray in even layer.
4. Broil for 5 min or until just cooked through.
5. Mix all of the ingredients for the tomato salsa and season to taste.
6. Serve over quinoa and kale