Shrimp Escabeche With Ginger-Grilled Pineapple

Traditionally escabeche is made by pickling fried fish. Susser's quick version features sautéed shrimp in a cilantro marinade with tangy grilled pineapple. Liberal use of local citrus and tropical fruits and juices makes it easy for Allen Susser to add bright flavor to both savory and sweet dishes without using lots of fat. His philosophy at Chef Allen's in Miami is simple: don't try to cut out oil and rich foods altogether; just use small amounts and make sure they're top quality. This low calorie (161 a serving) - low fat (4.6 gm) recipe was created by Allen Susser, the famed Caribbean-Latin-Euro fusionist of Miami's Chef Allen's. WINE: WINE Because ginger, lemons and spices can overwhelm dry, subtle wines, look for a simpler aromatic white, such as a West Coast Riesling. The 1994 Hogue Cellars Dry Johannisberg Riesling or the 1993 Trefethen White Riesling are acidic enough to stand up to the tartness and fruity enough to magnify the flavors of the shrimp and the snapper. 30 minutes to marinate.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  teaspoon olive oil
• 12  large shrimp, shelled and deveined
•  fine sea salt
•  ground pepper
• 1  medium onion, finely chopped
• 1⁄2 teaspoon  minced garlic
• 1⁄2 cup  fresh orange juice
• 1⁄4 cup fresh lime juice
• 2  tablespoons  minced scallions
• 2  tablespoons  minced fresh cilantro
• 1  tablespoon  minced fresh ginger
• 1  teaspoon  minced fresh ginger
• 1  tablespoon  sesame oil
• 1  large  ripe pineapple (peeled, quartered lengthwise and cored)
• 1  teaspoon sesame seeds

Directions

1. Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
2. Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
3. In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
4. Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.