Grilled Shrimp & Pineapple:

1 lb shrimp, peeled & deveined

Vegetable oil & kosher salt

2 tbsp chile spice blend (like California Love)

½ pineapple, peeled & sliced into ¼” planks

Jalapeño Lime Vinaigrette:

1 jalapeño

2 tbsp lime juice

1 tsp lime zest

1 tbsp red wine vinegar

1 tbsp honey

2 garlic cloves, minced

¼ cup olive oil

Salad Base:

3 oz baby arugula

4 oz cherry tomatoes, halved

1 avocado, sliced

2 small radishes, shaved

¼ cup torn basil leaves