Josh Capon Green Dragon Shrimp Skewers with Grilled Pineapple Pico De Gallo

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Josh Capon made this on The Chew -- it was really delicious and came together quickly it written for grilling but it was raining so I made it inside in a frying grill pan. Also do not be put off by the jalapeno's it was not crazy spicy at all. We had it over rice.

  • 1 Cup Cilantro Leaves
  • 1 Jalapeno (Seeded)
  • 5 Scallions
  • 4 Ounces Fresh Ginger
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Pound 16/20 Shrimp (Peeled; Deveined)
  • Kosher Salt
  • Black Pepper
  • Lime (Cut into Wedges; To Serve)
  • Lemon (Cut into Wedges; To Serve)
  • 1/2 Pineapple (Cut into Large Chunks; About 2 Cups)
  • 1 Jalapeno (Seeded; Diced)
  • 1 Cup Diced Tomato (Seeded)
  • 1 Cup Diced Red Onion
  • 2 Tablespoons Chopped Cilantro
  • 1 Lemon (Juiced)
  • 1 Orange (Juiced)
  • Kosher Salt
  • Black Pepper
  1. Preheat grill or grill pan to medium high.
  2. Start by making the green dragon marinade. Combine jalapeno, ginger, scallions, cilantro, pinch of salt, pepper, and a nice drizzle of olive oil. Pulse until smooth.
  3. Toss the shrimp in the marinade in a large bowl.
  4. Skewer the shrimp, two or three per skewer.
  5. Toss the pineapple in olive oil and season with salt and pepper. Grill on the grill for 1 to 2 minutes per side, until slightly charred. Then cut up into small chunks.
  6. Add the shrimp to the grill and cook 2 to 3 minutes per side, until completely cooked through.
  7. Toss together the Pico de Gallo, the red onions, lemon juice, orange juice, cilantro, tomatoes, jalapeno, and pineapple.
  8. Serve the shrimp on plates with some of the pico de gallo on top

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