Grilled Shrimp and Pineapple Skewers

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We're kicking off the weekend here at Athlete Food with a light and refreshing made-for-summer meal. It's super easy to prepare (especially if you keep a bottle of Athlete Food Green Seasoning in your refrigerator, like we do!) and takes just a few minutes to cook. We often prepare the skewers ahead of time and have them ready to grill after a day of Ironman training. 

We're heading to the Eagleman 70.3 in Cambridge, MD this weekend so be sure to say hi if you see us out there.  

-Laurel, Bec, and Melissa 


Grilled Shrimp and Pineapple Skewers

1 pound shrimp, peeled and cleaned

1 ripe pineapple

1 teaspoon  Athlete Food Green Seasoning

1 lime

salt & pepper

avocado oil (or your favorite oil for grilling)

1 jalepeno, thinly sliced

4-5 sprigs of cilantro

Heat grill to medium-high.

Prepare shrimp: rinse and toss with green seasoning. 

Allow shrimp to marinate while cutting the pineapple into pieces roughly the same size as the shrimp.**

Thread shrimp and pineapple on to skewers, alternating between the two. 

Drizzle with olive oil. 

Place on oiled grill over direct heat and cook for 1-2 minutes per side. 

Remove from grill and squeeze fresh lime juice over skewers. Top with jalepeno sliced and cilantro leaves.

Serve with grilled corn tortillas, grilled or fresh cherry tomatoes, and pumpkin seed cabbage slaw

**You won’t need the entire pineapple, so save it for another meal. Did you know that pineapple has anti-infammatory properties? It would make a perfect quick snack after your next run.

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Super Easy Spicy Slaw

@melissalasher

@melissalasher

I've been MIA lately. Let's blame it on the end of the school year and the lull before camps start. Easy recipes like this one have saved my farmers market veggies from idling in the refrigerator while I settle into the summer schedule. 

To make this Spicy Slaw... 

Colmbine:

-1/2 of a head of cabbage, shredded

-2 carrots, grated

-1 handful chiogga beets, grated

-seasoned rice wine vinegar

-hot red pepper flakes

Serve with: hot and smokey bison burgers later.

-Melissa