Shrimp Tacos with Pineapple

The shortcuts to a super-speedy taco night: one baking sheet and a hot broiler. If you're using frozen shrimp, throw them in a resealable bag and set in a bowl of cool running water in the sink - you'll be good to go in 10-15 minutes. When shopping for pineapple, choose one that's fragrant, feels heavy for its size, and gives slightly when pressed at the base.

½ small red onion, thinly sliced
2 Tbsp. lime juice, freshly squeezed
1 pinch sugar
sea salt
¼ medium pineapple, peeled, cored, cut lengthwise into spears, then crosswise ½" thick (~ 2 cups)
2 Tbsp. extra-virgin olive oil, divided
1¼ lbs shrimp, peeled, deveined
1 Tbsp. Sriracha
black pepper, freshly ground
8 corn tortillas, warmed
1 avocado, sliced
1 jalapeño, very thinly sliced, seeds removed if desired
½ cup cilantro leaves, with tender stems

To Serve:
lime wedges

Place a rack in the highest position in oven; heat broiler. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl; set aside.

Toss pineapple and 1 Tbsp. oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet; reserve bowl. Broil pineapple until lightly charred around the edges, 5-8 minutes.

Meanwhile, toss shrimp, Sriracha, and remaining 1 Tbsp. oil in reserved bowl until shrimp are evenly coated; season with salt and pepper and toss again.

Remove baking sheet from broiler and use a spatula to turn pineapple pieces over. Arrange shrimp in a single layer on empty half of baking sheet. Broil until shrimp are cooked through on top, about 2 minutes. If your shrimp are opaque and springy to the touch, they're done. Remove from broiler and turn shrimp (leave pineapple alone). Broil again until shrimp are cooked through, 1-2 minutes. Transfer shrimp and pineapple to a large bowl and season with more salt and pepper.

Drain soaking liquid from onion into bowl with shrimp and pineapple; set onion aside and toss shrimp and pineapple in pickling liquid.

Serve shrimp mixture with tortillas, avocado, jalapeño, cilantro, lime wedges, and reserved pickled onion for making tacos.

Makes 8 servings.