Grilled Shrimp Inasal Recipe

Make the grilled pineapple salsa: Grill pineapple on a preheated charcoal grill or grill pan over medium-high heat. Cook for about 2 to 3 minutes per side. Remove from heat. Slice into 1-inch chunks. Combine pineapple, cilantro, lime juice, and chilies. Season with salt. Keep warm.

Make the inasal sauce: melt butter or margarine in a small saucepan. Add annatto seeds and cook until butter or margarine turns deep red-orange in color. Turn off heat and strain sauce.

Put butter or margarine back in the pan. Sauté garlic and lemongrass over low heat just until fragrant. Turn off heat and add calamansi juice. Season to taste with salt and pepper. Divide sauce between 2 bowls.

Grill shrimp on a charcoal grill over medium heat, an indoor griller, or grill pan, brushing frequently with inasal sauce. Cook shrimp for 1 to 2 minutes per side, depending on size. (You can skewer the shrimp onto soaked wooden barbecue sticks before grilling, if desired.)

Arrange shrimp on a platter and drizzle with remaining sauce or serve sauce on the side. Serve with fresh pineapple salsa.