Spring is around the corner and that means summer is coming, and so is the need for cool, refreshing appetizers that taste great and look so pretty.
Ok, ok, I’m pushing the season.
But I had this shrimp-pineapple appetizer when I was in Antigua last month and it was so darn delicious and simple that I had to share. And yes, it IS kind of pretentious to call a fruit preparation a carpaccio, but I’m stickin’ to the name the chef gave it in the Caribbean: shrimp and pineapple carpaccio.
Oh, did I mention that it’s Whole 30 compliant? That is, if you make the cocktail sauce with sugar-free catsup.
And here it is. I know you’ll love the interplay between the sweetness of the pineapple and the heat in the cocktail sauce. Plus it makes a pretty presentation, doesn’t it?
Shrimp with Pineapple Carpaccio
Thin slices of pineapple, wedge-shaped, point side up
Cooked shrimp with tails removed
Cocktail sauce: make your own with catsup and horseradish
A grape or tiny cherry-sized tomato sliced in half or lemon wedge for garnish (optional)