Gluten free Dairy Free Serves 6

• 1 1/2 Pounds Large shrimp, peeled & deveined
• 2 Tbsp Extra virgin olive oil
• 4 Cloves Garlic minced
• 2 Tbsp Chili Powder
• 1 Tbsp Coconut Aminos
• 2 Cups Fresh Pineapple Chunks
• 1 Tbsp Sriracha
• Sea Salt & Black Pepper
• 1 Medium Shallot sliced
• 1/2 Cup Plain coconut yogurt
• 1 Jalapeno
• Juice of 2 Limes
• 2 tsp Agave Syrup
• 1 Cup Cilantro roughly chopped
• Warm Gluten-Free Tortillas
• Mashed avocado
• 1 ear Grilled corn kernels removed

Directions:

Preheat the oven to 425. On a baking sheet toss together shrimp, 1 Tbsp oil, chili powder, amino, sriracha, garlic, a pinch of sea salt, and pepper. Arrange in a single layer on one side of the pan. To the other half add pineapple, shallot, and jalapeno tossed in 1 Tbsp oil. Roast for 8-10 minutes or until shrimp is cooked. Turn on broil and broil for 1-2 minutes or until the pineapple has charred. Remove from heat and toss together.

To make the sauce in a blender add yogurt, some jalapeno, juice of 1 lime, agave, and 1/4 cup cilantro until smooth. Toss remaining cilantro, corn, lime, and a pinch of salt together. Assemble with a little bit of everything and enjoy!