Grilled Chili Grande Shrimp with Pineapple Salsa

 Makes about 20-25 appetizers

• 1 pound 21/25 count shrimp, peeled and deveined
• Juice of 1 lime
• Raven’s Chili Grande spice blend
• About 25 1-inch cubes of pineapple
• Raven’s Pineapple Salsa
• Fresh cilantro
  
  

1. Soak 25 toothpicks in water with a splash of vinegar added for about 30 minutes.
2. Preheat grill on high heat.
3. Thread one shrimp and one pineapple cube onto each toothpick.
4. Place skewers on a plate. Drizzle with lime juice, and then sprinkle with some of the Chili Grande spice blend. Season with salt.
5. Grill shrimp just until pink and cooked through, about 3-5 minutes.
6. Remove from the grill and serve immediately with the pineapple salsa and chopped fresh cilantro.