Shrimp tacos with grilled pineapple salsa

I hate to say it out loud for fear of jinxing our good fortune but Summer may have finally arrived...at least for a couple of days.  What better way to celebrate than shrimp tacos bursting with spicy tropical salsa?

1 pound shrimp

1/3 cup olive oil

1/3 cup white wine vinegar

zest and juice of one lime

cilantro

1 serrano chile, sliced

Combine the above in a sealed bag or medium size bowl and marinate at least 30 minutes.

1 pineapple, cored and quartered

4 tomatillos, husks removed

1/2 cup cilantro

1 serrano chile, sliced

sea salt to taste

Into a high powered blender place the tomatillos, cilantro, chile and salt, blend well until smooth and set aside.

Heat a grill to medium heat, remove the shrimp from the marinade and reserve the liquid.  Cook shrimp until done.  Grill the pineapple on all sides.  Chop pineapple roughly and combine with the blended tomatillo mixture.  Mix well, taste and add salt if desired.  Bring the reserved marinade to a boil and simmer until thick, if desired.  Serve the shrimp tacos on corn tortillas topped with the pineapple salsa and grilled onions, drizzle with the heated marinade for extra spice.