Ingredients:

For the Vinaigrette

• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon of sugar
• 1 teaspoon lime zest, minced
• salt and pepper to taste

For the Shrimp

• 16 Jumbo shrimp, peeled, deveined
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1 tablespoon of olive oil
• 8 slices of fresh pineapple
• 2 avocados, pitted, peeled, cut into chunks

Directions:

1. Whisk all ingredients for the vinaigrette together in a bowl; set aside.
2. Toss shrimp with pepper, paprika, salt, and cayenne.
3. Heat oil in a large saute pan over high. Add the shrimp and cook until brown on one side, about 1 minute. Turn shrimp, saute another 30 seconds, then deglaze with 2 tablespoons vinaigrette; saute until shrimp are cooked through.
4. To serve, arrange 2 pineapple slices and some of the avocado on each serving plate. Drizzle with vinaigrette, then top with 4 shrimp.