Who would have thunk? Another busy week on the homestead! It is springtime in Colorado and even though our state has hit with devastating storms on the Eastern plains and massive hail storms in the city, wicked thunderstorms every afternoon we still manage to get outside and grab as much vitamin D as possible. Well, at least this is what I do! Lucky me being able to work from home and next week I won’t be so lucky. Lot’s of mundane meetings, I mean great meetings, closings, walk throughs and of course more tennis… It’s all good… bad weather and all at least everything is super green and lush.
Last weekend I went to a dinner party and my friend Tali busted out a secret stash of spicy pickled pineapple. I seriously thought that I had died and gone to heaven. I know it sounds very strange but it’s sooo good that I had to figure out how to make it! Sweet, spicy, tangy, salty everything all in one bite! Well, I figured it out and then decided to make a salsa with it and what the heck make some grilled shrimp to go along with it! See how things morph in my mind. One thing leads to another and now I have dinner! I think that I will surprise my neighbors. They have been working hard in their yard all day that I’m sure they really don’t want to cook tonight. Plus they always have good wine! LOL!
Last night, my gal Stacy and me hit up Red Rocks Amphitheater to see the local boys Big Head Todd and the Monsters preform. Red Rocks is the best place in the county to see a concert. Period. It’s not only stunningly beautiful with the giant “Red Rocks” and amazing views of downtown Denver, the acoustics in the arena are just about perfect. We are really lucky to have the venue in our backyard and lucky to have one of my favorite bands play to their hometown crew. I have lived in Colorado for 25 years now and have never missed a show! It’s that much fun! I will say though, we were a little naughty… We parked in the South lot and walked up which basically makes you enter where the front row is located. Well no one was checking tickets and it was pouring rain so we plopped ourselves down front row center. When the rain slowed we got kicked out of the seats but moved up a couple of rows and some super cool people let us share their space with us. It ended up being better a little higher and Stacey and me got super lucky! Yeah for cool random people that you meet!
For the Pickled Pineapple
- 1 fresh pineapple, diced
- 2 jalapenos, cut into rings
- ½ red pepper, diced
- juice from one lime
- 3 cups rice wine vinegar
- ½ cup sugar
- 1½ tbs Kosher Salt
For the Salsa
- Drain off one jar of the pineapple pepper mixture (or about 2 cups)
- ¼ cup purple onion, diced small
- ¼ cup chopped cilantro
For the Shrimp Marinade
- 1 cup pineapple juice
- ½ cup olive oil
- 2 cloves of garlic, minced
- ¼ chopped cilantro
- ½ lime, juiced
- ½ tsp salt
- ¼ tsp pepper
- 1 pound Jumbo shrimp
- Add the cut pineapple to 2 quart size canning jars or similar.
- In a saucepan, heat up the vinegar, sugar, salt, lime and peppers until the sugar has dissolved.
- Pour hot liquid evenly between the two jars.
- Let cool and refrigerate over night and up to ten days. (the longer it sits the tangier it gets).
- To make the salsa, mix together the chopped pineapple pepper mixture with the onions and cilantro and set aside.
- To make the shrimp, in a large zip lock bag add the shrimp, pineapple juice, olive oil, garlic, cilantro, lime juice and salt and pepper. Marinate for at least one hour and up to three hours.
- Heat up your grill to a medium heat and grill shrimp until they are cooked through and turn pink.
- Serve the shrimp with the pineapple salsa.
Great in fish or shrimp tacos.