Caribbean Shrimp Tacos with Jalapeno Pineapple Salsa — Medical Weight Loss Clinic

For the Shrimp:
1 portion large Shrimp, peeled and de-veined
Unflavored Non-Stick Cooking Spray
2 tsp Chipotle Chili Powder
1 tsp Allspice
½ tsp. Ginger, ground
½ tsp. Thyme, dried
¼ tsp. Cinnamon
Black pepper to taste
1 Tortilla 

For the Salsa:
1 small Tomato, cut in quarters
½ Jalapeno, seeded
2 cloves Garlic, skin on
1 fresh Lime, juiced
¼ cup Cilantro, roughly chopped
2/3 cup Pineapple, diced 

Preparation:
Preheat the oven to 425 degrees F. 

Spray baking sheet with unflavored non-stick cooking spray. Combine the shrimp, chili powder, all-spice, ginger, thyme, cinnamon and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the tomatoes, jalapeño, and garlic. Transfer to the oven and roast 10-12 minutes or until the shrimp is cooked and the tomatoes are lightly charred. 

Set the shrimp aside. Squeeze the garlic cloves out of their skin. In a blender, add the roasted tomatoes, jalapeño, garlic, lime juice  and cilantro. Blend until smooth.  Stir in the pineapple. 

Stuff the shrimp into a warmed tortilla and top with the Roasted Jalapeño Pineapple Salsa.