Grilled Shrimp-Pineapple Fajitas - grill basket for shrimp

Place avocado in a food processor.
Add sour cream, chopped jalapeno, 1/2 cup coriander and 2 teaspoons of lime juice;
Process until smooth.
Season with salt and pepper.
Heat the grill to medium height and oil the grill.
Stir the shrimp in a large bowl with 2 tablespoons of vegetable oil, 2 teaspoons of fajita seasoning, the remaining 2 teaspoons of lime juice, a large pinch of salt and a few pieces of pepper.
String the shrimp on the skewers and leave a little space between each shrimp.
Stir in another large bowl with the remaining 2 tablespoons of vegetable oil, 1/2 teaspoon of fajita seasoning, 2 pints of salt and a few peppers, sweet peppers, pineapples and whole jalapeno.
Roast the shrimp for 2 to 3 minutes each side;
Transfer to a big bowl.
Bake pineapple and tortillas-
Mark, 1 to 2 minutes per side.
Transfer to the cutting board.
Place the sweet pepper and the whole Mexican pepper in the grill basket and grill and flip for 5 to 6 minutes until burnt.
Chop the pineapple and put it in the shrimp.
Cut the Mexican pepper into thin slices (
Remove seeds with less heat).
Add shrimp and sweet pepper, and the remaining 1/2 cups of coriander;
Season with salt if needed, then stir.
Divide the shrimp mixture on the plate.
Served with tortillas, butter jam and green lime corner.