Cilantro lime shrimp with pineapple

It's spring! Well mostly. I'm tired of winter and am ready for new recipes that boast sweet and spicy flavours. I'm on a semi-salad kick and this recipe definitely satisfied my cravings.

Serves 4. Courtesy of Everyday food with a few adjustments (ie pineapple because like bacon, pineapple makes everything better). You can also make rice to serve the meal on if you need something more hearty.

4 Tbsp extra virgin olive oil
1 pound medium shrimp, peeled and deveined
Coarse salt and pepper
1/2 small white onion, diced finely
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne (less if you don't like spice)
1/4 cup fresh lime juice (2 limes)
1/4 cup packed fresh cilantro leaves chopped
1 head of Boston lettuce (I just used a boxed salad for greens)
2 medium carrots, peeled and shredded with a vegetable peeler
1 cup pineapple chunks

In a large skillet, heat 2 teaspoons of oil over medium high heat. Season shrimp with salt and pepper. Add the shrimp to the skillet and cook for about 5 minutes until the shrimp is pink and opaque. Transfer to a plate.

To skillet, add a teaspoon of oil and the onion. Cook for about 3 minutes, stirring occasionally. Add garlic, cumin and cayenne and cook for 1 minute. Turn the heat off and throw shrimp in. Toss and remove skillet from the heat.

Meanwhile, in a medium bowl whisk together 3 tablespoons of the oil, lime juice and chopped cilantro leaves. Season with salt and pepper. Divide lettuce between 4 plates. Top with shrimp mixture, carrots, and pineapple. Drizzle with dressing and enjoy!