Grilled Shrimp with Pineapple Salsa

1 to 1½ pounds large shrimp, peeled, de-veined, washed, and drained

Marinade


¼ cup olive oil
Juice of 2 lemons
3 Cloves garlic, minced
1 Tablespoon honey
1 Tablespoon chopped fresh oregano
2 Bay leaves, crushed
1 Teaspoon dried basil
1 Teaspoon dried sweet crushed red pepper
Salt and freshly ground pepper
Lime slices for garnish

Combine all the marinade ingredients in a large bowl and mix well. Add shrimps and turn to coat well. Cover and refrigerate, for 3 hours. Preheat the grill. Remove shrimps from the marinade and drain. Grill for 5 to 6 minutes on each side, or until shrimp turn pink. Place pineapple salsa in a large platter and top with the shrimps. Garnish with lime slices and chopped mint.

Pineapple Salsa

1 can diced canned pineapple, drained
1 Medium red onion, finely chopped
1 Red bell sweet pepper, finely chopped
2 Tablespoons fresh flat parsley, finely chopped
½ Teaspoon garlic, minced
Juice of 2 limes
Zest of 1 lime
1Teaspoon honey
1 Tablespoon olive oil
Salt

In a large bowl combine pineapple, onion, pepper, mint, parsley, garlic, lime juice, lime zest, honey, olive oil, and salt. Chill for 1 hour before serving.

Serves 4 to 5.