Remove the strawberries’ pedicels and put all the ingredients for the dip in a blender. Set aside.
Thinly slice the pineapple, assemble the brochettes with a shrimp and a pineapple slice, and repeat the same combination.
Put over high heat in a grill pan, with a dash of olive oil, and once very hot, sauté the brochettes on both sides.
Serve with strawberry dip on the side.