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Summertime Appetizer

Not sure exactly where this recipe originated as I recently acquired it from a friend who acquired it from another, so I hope I am not stealing anyone’s top secret recipe, but it was so good I felt the need to share. It is a great summertime appetizer, or you could potentially make enough portions to consider it a meal along with a salad and maybe some brown rice to soak up the juices left from the salsa mixture.
Shrimp with Spicy Fruit Salsa
½ cup diced mango
½ cup diced papaya
½ cup diced pineapple
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
2 teaspoons chopped fresh cilantro
¼ cup extra virgin olive oil
¼ Thai chile, seeded and minced or substitute jalapenos instead
8 large shrimp, peeled and deveined
Salt and freshly ground black pepper
1 tablespoon canola oil
To prepare the salsa: combine the mango, papaya, and pineapple in a medium bowl. Whisk together the orange juice, lime juice, cilantro, olive oil, and Thai chile in a small bowl and pour the mixture over the fruit. Toss lightly to coat the fruit.
To prepare the shrimp: season the shrimp with salt and pepper and cook in a very hot sauté pan with the canola oil for 1 to 2 minutes on each side, or until just cooked.
Spoon some of the fruit salsa onto each plate and top with 2 shrimp.
Enjoy with your favorite white wine, my suggestion would be a good Chardonnay that can stand up to the potent mix of flavors in this dish.

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