6 large shrimp, butterflied, shells on, but heads removed
1 red pepper
1 fresh pineapple cut into large cubes
pinch sea salt
drizzle vegetable oil
large handful fresh cilantro
1 lime, juice only
For the sweet and sour sauce
4-5 tbsp white wine vinegar
3-4 tbsp caster sugar
4cm/1in piece fresh ginger, unpeeled
1 mild red chili, finely chopped
To butterfly the shrimp, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining shrimp.
For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through.
Slice the ginger into thick slices and add to the sauce in the pan. Slice the chili and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary.
Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared shrimp. Pour over the oil, then rub it into the shrimp, peppers and pineapple.
Place the shrimp, peppers and pineapple on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the shrimp over and cook for another 2-3 minutes on the other side.
Chop the fresh cilantro. When the shrimp, peppers and pineapple are cooked, transfer them into the pan with the reduced sauce. Add the cilantro and a squeeze of fresh lime juice to the pan. Stir together until the shrimp are coated in the sauce. Serve straightaway.