1. Toss shrimp with 2 tbsp. oil & 1 tbsp. ‘The Original’ Bird’s Nest Dockmaster Rub.
  2. Preheat your grill pan, grill, or broiler.
  3. Brush pineapple with 1 tbsp. oil.
  4. Grill or broil the pineapple pieces (in batches on rimmed baking sheets) until they are lightly charred and the shrimp are opaque throughout. This will take about 3 mins. per side on the grill, 6-8 mins in the broiler. (Rotating pain and turning food over halfway through).
  5. Meanwhile, whisk together lime juice, the remaining 2 tbsps. of oil and 1/4 tsp. each salt and pepper in a large bowl. Toss in onion.
  6. Cut grilled pineapple into smaller pieces. Add to bowl with onion, along with cucumber and shrimp. Toss to combine.
  7. Fold in spinach and avocado.



  • 2 ½ lbs. large peeled & deveined shrimp
  • 5 tbsp. olive oil
  • Bird’s Nest Dockmaster Rub
  • ½ small pineapple, peeled, trimmed, and sliced into ½-inch-thick rounds
  • 2 tsp. fresh lime juice
  • ¼ tsp. each salt & freshly ground black pepper
  • ½ red onion, thinly sliced
  • ½ cucumber, cut into half-moons
  • ½ bunch spinach
  • 1 avocado, cubed

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