- 24 16/20 count (medium-size) shrimp
- Salt and freshly cracked black pepper to taste
- ½ ripe medium pineapple
- ½ red bell pepper
- ½ large red onion
- 4 ancho chile peppers, soaked in water for 12 hours, drained, and puréed
- 1 tablespoon chopped fresh oregano
- 1 teaspoon ground cumin
- 6 tablespoons lime juice (about 3 limes)
- ¼ cup pineapple juice
- 16 soft tortillas (flour or com), warmed slightly in the oven
- ½ head green or red cabbage, shredded
- ½ cup sour cream
- ¼ cup chopped fresh red or green jalapeño chile peppers
- Peel and devein the shrimp and remove their tails.
- Thread the shrimp on skewers, salt and pepper them to taste, and grill over medium heat, 3 to 4 minutes per side, until they are opaque.
- Remove the shrimp from the skewers and chop each shrimp into 3 or 4 pieces. Set aside.
- Make the salsa: Dice the pineapple, red pepper, and red onion. Add the pureed ancho chile peppers, and mix together in a medium bowl with the oregano, cumin, and lime and pineapple juices.
- Warm the tortillas slightly on the grill.
- Put the shrimp, salsa, and tortillas out on a table, along with the shredded cabbage, sour cream, and jalapeños as garnishes, and let people make their own rolled tortillas.