Grilled Shrimp And Pineapple Salad With Sauteed Vanilla Bean

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Washington Post


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1/2 cup olive oil

1 medium clove garlic

1/2 (2- or 3-inch length) vanilla bean, cut into very thin strips

1 arbol chili pepper (or more, as desired), stemmed and cut crosswise into thin slices (reserve the seeds)

1/4 cup safflower or corn oil

1/4 cup red wine vinegar

1/8 teaspoon ground allspice

1 teaspoon kosher or sea salt, or more to taste

1/8 teaspoon sugar, or more to taste

1/3 pineapple, peeled and cut into 1/2-inch slices

Safflower or corn oil, for the pan

1 pound large or extra-large peeled and deveined raw shrimp

Kosher or sea salt

Freshly ground black pepper to taste

1 tablespoon unsalted butter

1 tablespoon safflower or corn oil

11 to 12 ounces mixed spring salad greens (or your choice of mixed baby lettuces), rinsed and dried

1 1/2 small red onion, cut into very thin slices

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