Ingredients

• 1 pound large shrimp, preferable wild, peeled, deveined, and tails removed
• 1 TBSP chipotle in adobo sauce (from a 7 oz can)
• 1 packed teaspoon grated lime zest and 1 TBSP fresh juice, plus 1 more lime, halved
• 2 TBSP EVOO, plus more for brushing
• salt and pepper
• 1 medium white onion cut into 1/2 inch rounds
• 1/2 medium pineapple, cored and cut into 1/2 inch rounds
• 8 flour or corn tortillas
• 1/2 packed chopped cilantro, plus springs for serving
• Avocado slices and sour cream for serving

Directions

1. Heat grill to medium-high, place in large cast iron skillet on grates to preheat. Toss shrimp with adobo , zest, oil, and 1/2 tsp salt. Lightly brush onion and pineapple with oil, grill directly on grates., flipping once, until charred in spots, 6-8 minutes. Let cool slightly.

2. Grill tortillas, flipping once until charred about 30 seconds, wrap in parchment-lined foil. Roughly chop pineapple and onion;toss with lime juice and cilantro.Season with s/p

3. Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through 3 minutes. Let lime halves cool slightly then squeeze over shrimp serve in tortillas with pico , cilantro sprigs, avocado and sour cream.

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