• Make the Gingery-Miso Dressing (see recipe) - set aside, can make a few days ahead.
• Peel and devein shrimp leaving the tails on. Wash and dry very well. Place them on a plate to hold, rub in 1 T. of roasted peanut oil, 1 t. ginger and 1/8 t. chipotle powder. Cover and refrigerate until ready to grill.
• Place the three slices of pineapple on a plate to hold (see photo.) Combine honey and remaining tablespoon of peanut oil in a small bowl, brush on both sides of the pineapple. (If honey is firm, microwave until it is liquid.)

To Grill:

• Set grill to high. Brush the grates with a little neutral oil. When very hot, add the pineapple slices in one area, and the shrimp on another.
• Cook the pineapple about 3 minutes with the hood closed on both sides, turning over once, until strong grill marks form, and pineapple is cooked through - remove to a clean plate.
• Add the shrimp to the grill with long tongs. Close the hood. Cook until shrimp is very golden, turn over and cook until shrimp is crisp and just white in color inside, about 4 minutes.

  The shrimp will feel firm and no longer an opaque color inside, Do not overcook! Remove them to a clean plate, and immediately add 3 tablespoons of Gingery-Miso Dressing and toss well. Cool.

To Serve:

• To serve: 2 choices here:

  1. Serve the shrimp over a large whole slice of pineapple with shrimp on top. Tuck Fresh Arugula Leaves under the pineapple and spoon some extra dressing around - garnish with fresh-cut chives.

  2. Cut the pineapple into triangles, toss with the shrimp, spoon some extra dressing around - garnish with fresh-cut chives. Serve some steamed brown rice on the side or your favorite grain, such as couscous or quinoa. I like to serve the dish at room temperature.