Gemelli with Grilled Shrimp and Fruit Salsa
1 cup diced pineapple
1 cup diced mango
2 tablespoons minced red onion
1 tablespoon fresh lime juice
1 jalapeño chili pepper, seeded and minced
3 tablespoons vegetable oil
½ cup chopped fresh cilantro
½ cup olive oil
1 tablespoon white wine vinegar
1 clove garlic
½ teaspoon ground cumin
Salt and freshly ground pepper to taste
16 extra-large shrimp, peeled and deveined
½ pound gemelli
Vegetable oil, as needed
Make the salsa: In a large bowl, combine all the ingredients, and stir to mix well. Cover and refrigerate for several hours. Bring back to room temperature before serving.
In a large bowl, combine the olive oil, vinegar, garlic, cumin, salt, and pepper. Mix well. Add the shrimp, cover, and marinate for 3 hours in the refrigerator.
Preheat the broiler, or prepare a charcoal fire. Remove the shrimp from the marinade and place on a broiler pan or grill rack. Broil or grill, turning once, until cooked through, about 4 minutes. Remove from broiler or grill and set aside.
In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain. Rinse under cold water until cool and drain again.
Transfer the pasta to a large bowl and toss with a bit of vegetable oil to coat. Add the shrimp and toss to mix. Season with salt and pepper. Add the salsa and toss well.