• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 3-4 cloves garlic, minced or grated
• 2 teaspoons chili powder
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sriracha
• Salt and black pepper
• 2 cups fresh pineapple chunks
• 1 medium shallot, thinly sliced

Creamy Jalapeño Sauce

• 1 jalapeño
• 1/2 cup plain greek yogurt
• juice of 2 limes
• 2 teaspoons honey
• 1 cup cilantro, roughly chopped
• 1 ear raw or grilled corn, kernels removed from the cob
• warmed corn or flour tortillas, plus avocado slices, for serving

1. Preheat the oven to 425 degrees F.
2. On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper.
3. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked.
4. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.
5. Remove from the oven and toss the shrimp and pineapple together. Set aside.
6. To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt.
7. Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt.
8. Stuff the shrimp and pineapple into the warmed corn or flour tortillas. Enjoy!