Chile Lime Shrimp with Pineapple Salsa

For the Pineapple Salsa:
2 In a bowl, combine the pineapple, red pepper, onion, jalapeño, cilantro, lime zest, lime juice and olive oil. Season with a pinch of salt and pepper and toss to combine. Let sit for 5 minutes before tasting for seasoning and adjusting with salt, pepper or lime juice, as desired. Cover and set aside until ready to serve. Leftovers can be refrigerated up to 5 days.
For the Chile Lime Shrimp:
5 In a bowl, combine the shrimp, 1 tablespoon olive oil, chile powder, paprika, onion powder, garlic powder, ground coriander, ground cumin, salt and pepper. Toss everything to coat.
6 Preheat a stainless-steel frying or non-stick frying pan over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Carefully add the shrimp and evenly spread into a single layer. Cook the shrimp, undisturbed, until golden brown, 90 seconds. Flip the shrimp and cook the other side until golden brown, 90 more seconds. Add the butter or ghee, if using, and garlic and cook, stirring, until the garlic is fragrant, around 60 seconds. Add the lime juice and toss everything to coat.
7 Transfer the shrimp to a platter and serve with the pineapple salsa.