Makes 4 servings. Difficulty
1/2 teaspoon olive oil 16 large shrimp, shelled & deveined Kosher salt and freshly ground black pepper 1 cup onion, finely chopped 1 garlic clove, minced 1/2 cup orange juice, divided 1 Tablespoon scallions, minced 1 Tablespoon fresh cilantro, minced 2 teaspoons fresh ginger, peeled and minced 1-1/2 teaspoon sesame oil 1/2 large ripe pineapple, peeled, quartered lengthwise and cored 1/2 teaspoon sesame seeds
In a shallow baking dish combine 1/4 cup of orange juice with the ginger, sesame oil, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add pineapple quarters to dish and turn to coat. Let stand at room temperature for 30 minutes.
In a large skillet, heat olive oil over medium-high heat. Add onions; sauté for 2 minutes. Add garlic; sauté for 30 seconds. Season shrimp with salt and freshly ground pepper. Add shrimp to skillet and sauté for about 2 minutes or until shrimp are cooked through. Add remaining 1/4 cup orange juice, scallions and cilantro; stir to blend. Set aside.
In a dry skillet, toast sesame seeds over high heat just until they start to brown and are fragrant, about 2 minutes. Remove from heat and set aside.
Preheat broiler. Place the pineapple under broiler and broil 2 minutes per side or until lightly browned.
Cut pineapple crosswise into 1/4" slices.
To serve, arrange 4 pineapple slices on each plate. Top with shrimp and garnish with toasted sesame seeds. Drizzle with any leftover pineapple marinade.