Macadamia-Crusted Shrimp with Pineapple Salsa
8 extra large shrimp—peeled, deveined, and cleaned
1/4 cup plus 4 tablespoons olive oil, divided
1-1/2 teaspoon Dijon mustard, divided
2 large garlic cloves, smashed (divided)
1 small shallot, finely chopped
1/2 cup toasted French bread (chopped into 1-1/2” pieces)
1/2 cup macadamia nuts, chopped
1 tablespoon parsley, chopped
1/2 teaspoon lime zest
2 tablespoons lime juice
1/4 cup fresh pineapple, diced
2 tablespoons sugar
2 tablespoons water
1 jalapeno pepper, seeded and sliced thin
1/2 cup tomato puree
Sea salt and freshly ground black pepper to taste
Preheat a grill over medium-high.
For the coating: Toast croutons in a skillet with 4 tablespoons of olive oil until golden brown, then set aside.
In the same pan, toast the macadamia nuts. Then transfer nuts to a food processor, and add the croutons, 1/2 teaspoon of Dijon, 1 clove garlic, shallot, and a pinch of salt and pepper. Process until the mixture has a grainy, cornmeal-like texture, then spoon into a bowl and set aside.
For the dressing, place the pineapple, remaining clove of garlic, and sugar in a small saucepan. Add the water and simmer for 5 minutes. Drain and transfer to the food processor. Add the jalapeno, water, tomato puree, lime juice, and remaining tablespoon of Dijon mustard and blend, slowly adding the 1/4 cup of olive oil to make an emulsion. Season with salt and pepper, then set aside.
Toss the shrimp in the macadamia mixture to coat. Grill shrimp for 1 to 2 minutes on each side until done, seasoning with salt and pepper.
Serve topped with the pineapple salsa.
Approximate Nutritional Values: http://www.food.com/recipe/macadamia-nut-crusted-coconut-shrimp-457742