1 1/2 cups finely chopped fresh pineapple
9 tablespoons chopped peeled ripe avocado
1/2 cup finely chopped tomato
1/3 cup chopped green onions
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
1 teaspoon minced chipotle chile, canned in adobo sauce
1/2 teaspoon sugar
1/2 teaspoon salt, divided
30 large unpeeled shrimp (about 1 1/2 pounds)
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1/2 teaspoon ground cumin
3 garlic cloves, minced
2 teaspoons ACADO™oil
6 lime wedges (optional)
1 – Combine first 8 ingredients (through sugar) in a medium bowl; stir in 1/4 teaspoon salt. Cover and chill.
2 – Peel and devein shrimp, leaving tails intact. Combine shrimp, sherry, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and shake to coat shrimp. Marinate in refrigerator 30 minutes.
3 – Heat oil in a large nonstick skillet over medium-high heat.
4 – Remove shrimp from bag; discard marinade. Add shrimp to pan; sprinkle with remaining 1/4 teaspoon salt.
5 – Cook for 2 minutes on each side or until shrimp are done. Spoon 1/3 cup salsa into each of 6 martini glasses; place 5 shrimp on rim of each glass.
6 – Garnish each glass with a lime wedge, if desired.