2 1/2 lb. large peeled and deveined shrimp

5 tbsp. olive oil

Kosher salt 


1/2 small pineapple, peeled, trimmed and sliced 1/2-inch thick

2 tbsp. fresh lemon juice

1/2 small red onion, thinly sliced

1/2 English cucumber, sliced into half-moons

1/2 bunch Upland watercress

1 avocado, quartered



  1. Toss shrimp with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Heat grill pan, grill, or broiler. Brush pineapple with 1 tablespoon oil. Grill or broil (in batches on rimmed baking sheets) until pineapple is slightly charred and shrimp are opaque throughout, about 3 minutes per side on the grill or 6 to 8 minutes in broiler (rotating pan and turning food over halfway through). If desired, set aside half of shrimp for the No-Cook Shrimp Rolls and refrigerate until ready to use.
  2. Meanwhile, in large bowl, whisk together lemon juice, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Toss with onion.
  3. Cut grilled pineapple into smaller pieces. Add to bowl with onion along with cucumber and shrimp and toss to combine. Fold in watercress and avocado.


Find the original recipe here.