1/2 cup Hellmann's® or Best Foods® Light Mayonnaise, divided
3 Tbsp. lime juice, divided
2 Tbsp. finely chopped pickled jalapeño pepper juice
2 tsp. Knorr® Chicken flavor Bouillon
1/2 tsp. ground chipotle chile pepper
4 slices fresh pineapple (about 1/2-inch-thick)
1 lb. uncooked medium shrimp, peeled and deveined
12 flour tortillas or corn tortillas, warmed
METHOD
1
Cut 1/2-inch off stem end of onion and finely chop to make 1 tablespoon. Cut remaining onion crosswise into 1/2-inch-thick slices; set aside.
2
Combine chopped onion, 6 tablespoons Hellmann's® or Best Foods® Light Mayonnaise, 1 tablespoon lime juice and jalapeno peppers in medium bowl; set aside.
3
Combine remaining 2 tablespoons Mayonnaise, 2 tablespoons lime juice, Knorr® Chicken flavor Bouillon and chipotle chile pepper in medium bowl. Coat onion and pineapple with 1/2 of the chipotle mixture, then coat shrimp with remaining mixture. Grill or broil until pineapple and onion are tender and shrimp turn pink. Chop onion and pineapple.
4
Serve shrimp, onion and pineapple in tortillas and top with jalapeno tartar sauce. Garnish, if desired, with chopped cilantro.
Hellmann's Vegan Dressing & Sandwich Spread has the rich, creamy taste you can only expect from Hellmann's & is the perfect vegan alternative to our mayo!
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