Grilled Shell-On Shrimp with Charred Pineapple Chutney

Trim the legs and antennae from the shrimp with kitchen scissors. Cut along the back of each shell from head to just before the tail, lift out the dark vein, and peel away the middle section of shell, leaving the head and tail on.

Mix the garlic, white parts of the green onions, cumin, thyme, smoked paprika, Aleppo pepper, salt, black pepper and vegetable oil into a paste. Rub it all over the shrimp and set aside while you make the chutney.

Light a charcoal grill with the coals banked to one side. Set the whole shallot directly on the coals and cook for about 15 minutes, turning every 5 minutes, until soft when squeezed. Slice the top off the garlic bulb, drizzle with a little olive oil and salt, wrap in foil and cook on the coals for 15 to 20 minutes, until soft.

Brush the pineapple slices with a little olive oil and grill over the hot side for 7 to 10 minutes, turning often, until deeply golden with charred spots.

Put the pineapple in a blender. Squeeze in the soft garlic, add the peeled shallot, the sherry vinegar and the remaining olive oil, and season with salt. Pulse to a chunky chutney, then stir in the scotch bonnet to taste.

Grill the shrimp over direct heat for about 3 minutes, until pink underneath. Turn and cook for 2 minutes more, until fully pink and opaque with no gray patches.

Sprinkle the shrimp with the green onion tops and serve hot with the pineapple chutney.