You know what’s great? Dishes with really little prep and no advanced marinating! There is nothing worse than wanting to cooking something RIGHT AWAY and finding out it needs to sit over night. So if you’ve got a hunger for some really delicious homemade shrimp tacos – this is it!

This recipe can be made in no time and is great for a crowd. I love the rub because it’s fairly spicy yet the brown sugar caramelizes the shrimp really well. Which also pairs amazingly with the pineapple salsa. Serve with some store bought dips and chips and you’ll be ready for a fiesta.

I’m a big fan of La Tortilla Factory Hand Made Style Corn Tortillas (available at the Fresh Market). They are hearty yet light and really delicious if you heat them in a lightly oiled pan before serving. I served them along side the shrimp with the pineapple salsa and sour cream! Add some hot sauce if you are feeling spicy (or saucy?).

Spicy Shrimp and Pineapple Tacos, from The Dough Will Rise Again

For the salsa:

• 1 pint, fresh pineapple, diced
• 1 fresh jalapeño, diced
• 1/4 red bell pepper, diced
• 1/2 a shallot, finely diced
• pinch of salt
• pinch of black pepper
• handful of cilantro, mince

Mix everything together and allow to sit for the afternoon. Do it ahead and don’t sweat!

For the shrimp:

• 1 tsp smoked paprika
• 1 tsp ancho chili powder
• 1 tsp garlic powder
• large pinch cayenne pepper
• dash cumin
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp brown sugar
• 1 pound, large shrimp
• vegetable oil

Combine the first eight ingredients to make a rub. Right before cooking (and serving for that matter), toss the shrimp in the rub. Heat a large cast iron skillet and add about 2 tablespoons of vegetable oil. Once the oil is hot, add the shrimp and saute until cooked through. Serve with salsa on corn or wheat tortillas.