Pineapple and Shrimp Salad

Start by cutting the pineapple in half and removing the central part. This way you will have 2 empty pineapple “bowls” where we will serve our salad. Chop up the fruit and set aside.

Wash and cut in a half the cherry tomatoes. Boil the shrimp for about 5 minutes, then strain them and let them cool down. In a bowl place the salad mix, mint, tomatoes, pineapple and shrimp.

Dress it with salt, extra virgin olive oil, vinegar or lemon juice and vincotto. Vincotto is basically a stronger balsamic vinegar. The one I’m using has got a bit of a spice kick. If you can’t get your hands on something like that, you can replace it with good balsamic and some minced chili peppers.

Coat all the ingredients in this delicious dressing, and divide them into the 2 empty pineapple halves. Serve immediately!