Grilled Shrimp and Pineapple Fajita

Ingredients:

• 0.5 kg shrimp, peeled and deveined
• 1 avocado
• 1/3 cup sour cream
• 2 jalapeños (1 sliced, 1 whole)
• 1 cup fresh cilantro, chopped
• 4 tsp freshly squeezed lime juice + wedges for serving
• 1/4 cup vegetable oil + extra for grilling
• 2.5 tsp taco and fajita seasonings
• 2 bell peppers (red and/or orange), chopped
• 3 thick fresh pineapple rings
• 8 small wheat tortillas

Preparation:

1. Cut the avocado in half and scoop the flesh into a food processor. Add sour cream, finely chopped jalapeño, 1/2 cup cilantro, and 2 teaspoons lime juice; blend until smooth. Season with salt and pepper to taste.
2. Preheat the grill to medium-high and brush the grates with vegetable oil. In a large bowl, toss the shrimp with 2 tablespoons of vegetable oil, 2 teaspoons of fajita seasoning, the remaining 2 teaspoons of lemon juice, a generous pinch of salt, and a few grinds of black pepper.
3. Thread the shrimp onto skewers, leaving a small amount of space between them. In another large bowl, combine the bell pepper, pineapple, and whole jalapeño with the remaining 2 tablespoons of vegetable oil, 1/2 teaspoon of fajita seasoning, 2 pinches of salt, and a small amount of ground black pepper.
4. Grill the shrimp until cooked through, 2-3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until charred, 1-2 minutes per side. Transfer to a cutting board.
5. Place the bell pepper and jalapeño in the grill basket and cook, turning, until crispy, 5-6 minutes. Slice the pineapple and add to the shrimp. Thinly slice the jalapeño (remove the seeds to reduce the heat). Add to the shrimp along with the bell pepper and the remaining 1/2 cup cilantro; season with salt to taste, if needed, and toss to combine.
6. Divide the shrimp and vegetables among plates. Serve with tortillas, avocado sauce, and lime wedges.