Serve these hot and sweet shrimp as either as an appetizer or a light but satisfying meal.  If preparing as an appetizer, pay more attention to the size of the shrimp you use and how you cut the fruit and jalapeno, as you will want them both uniform and small enough to fit into one discreet bite.

Coconut oil

1 pineapple, sliced crosswise into rounds

½ a sweet onion, diced

1/2c white wine

1 orange

½ t chili powder

1 mango, cubed

1lb shrimp, peeled

1 large jalapeno, sliced

2 garlic cloves, grated

1T each mint and basil

1 avocado, optional

Broil pineapple until lightly browned, about 5-10 minutes on each side.  Toss the shrimp with garlic and jalapeno.  In a skillet, warm 1t of oil and cook the onion in the oil until soft and slightly caramelized.   Add wine and cook until almost all of the liquid is evaporated.  Add the juice of one orange and cook until evaporated by half.  Add chili powder and cook down until mostly reduced.  Turn the heat down to low.  Cut the pineapple into chunks, omitting the core and add it to the pan with the mango. Let sit while shrimp is cooking.

In a medium skillet over high heat, add 1t of oil and then the shrimp and jalapeno mixture, spreading out in one layer.  Let sit, undisturbed, for 2 minutes. Toss the contents, turning them over onto the other side and let sit for another 2 minutes.  Turn off the heat, add the herbs and continue tossing the shrimp around in the hot skillet for a minute.

If serving as an appetizer, skewer one piece of hot and sweet shrimp, jalapeno, and fruit on a toothpick and urge people to eat them while still hot!  To eat on its own, serve the shrimp on a bed of fruit, topped with avocado, if desired.

Cooking time: 30 minutes