Best Shrimp and pineapple salad

To prepare this salad, shrimp and pineapple are grilled and mixed with herbs.

Ingredients

• For the salad:
• Royal shrimp (peeled from shell) - 700 g
• Pineapple - 1 pc. (about 1200 g)
• Corn tortillas - 12 pcs.
• Olive oil
• Leaves of green mini salads - 180 g
• Chicory (cut into strips) - 2 heads of cabbage
• Fresh basil leaves - 1 cup
• For refueling:
• Fresh lime juice - 1/4 cup
• Lime zest - 1/2 tsp
• Olive oil - 3 tbsp. l.
• Fresh basil leaves - 1/2 cup
• Salt - 1/2 tsp
• Ground black pepper - 1/4 tsp.

Directions

1. To prepare the dressing, put all the dressing ingredients in a bnender and pulse until a homogeneous mass is formed. Set aside.
2. Turn on the grill to preheat to medium heat.
3. In a small bowl, combine the shrimp and 2 tablespoons of the dressing.
4. Peel the pineapple, core and cut the flesh into 8 pieces.
5. Lightly grease the grill rack with olive oil. Place pineapple slices on a preheated grill and fry, turning once, for about 10 minutes. Then put the shrimps on a wire rack with pineapple and fry, turning once, about 5-8 minutes. Transfer the shrimp to a large bowl and the pineapple slices on a cutting board and cut into 1cm pieces.
6. Put the salad leaves, chicory, basil leaves, pineapple in a bowl with shrimps and pour over the remaining dressing. Mix well.
7. Place two tortillas on each of the 6 serving plates and place the salad on top of them. Serve the dish immediately.