¼ cup Tia Lupita Foods low-sodium chipotle sauce 

3 Tbsp. fresh lime juice, divided 

3 Tbsp. Fresh Thyme avocado oil, divided  

1 Tbsp. Fresh Thyme honey 

1 tsp. Fresh Thyme ground chipotle pepper 

¼ fresh whole pineapple, peeled  

1½ lb. frozen shell-on, easy peel raw shrimp (16 to 20 ct.) 

2 large shallots, peeled and halved  

2 small jalapeño peppers*  

12 (5½ inch) white corn tortillas  

1 Tbsp. finely chopped fresh cilantro, plus more for serving  

Lime wedges, for serving 

Primal Kitchen cilantro lime dressing & marinade with avocado oil, for serving 

1. In a small bowl, whisk together chipotle sauce, 1 Tbsp. lime juice, 1 Tbsp. avocado oil, honey, and chipotle pepper; divide mixture in half and set aside. Cut pineapple into 2 (½- to ¾-inch-thick) slices; pat dry with paper towels. Brush pineapple with 1 Tbsp. avocado oil and set aside. 
2. Preheat grill with a greased grill grate for direct cooking over medium-high heat (375°F). Peel and devein shrimp, leaving tails attached. Pat shrimp dry with paper towels. Thread shrimp onto 6 (12-inch) metal skewers; brush with one portion of chipotle sauce mixture.   
3. Grill shrimp kabobs, pineapple slices, shallot halves, and jalapeño peppers for 6 to 8 minutes or until shrimp reaches 145°F and pineapple and vegetables are lightly charred, turning frequently. Remove from grill; brush shrimp with remaining chipotle sauce.  
4. Lightly brush both sides of tortillas with remaining 1 Tbsp. avocado oil; grill for 2 to 3 minutes or until slightly charred, turning once. 
5. For salsa, core and chop grilled pineapple slices, shallots, and jalapeños; place in a medium bowl. Stir in 1 Tbsp. cilantro and remaining 2 Tbsp. lime juice; gently toss to combine.   
6. To serve, remove tails from shrimp; top each grilled tortilla with about 3 shrimp and 2 Tbsp. pineapple salsa. Garnish with additional cilantro; serve with remaining salsa, lime wedges, and cilantro lime dressing, if desired.

 *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblano and jalapeño peppers, wear protective gloves. 

Each serving contains: 270 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 50 mg cholesterol, 310 mg sodium, 39 g carbohydrates, 2 g fiber, 14 g sugar, 9 g protein. Daily values: 0% vitamin D, 4% calcium, 2% iron, 4% potassium.