SHRIMP with MANGO SALSA

This Shrimp with Mango Salsa makes a great appetizer.
It tastes so fresh and light and is easy to make.

INGREDIENTS:

• 2 ripe mango, cubed
• 2 fresh tomatoes, diced
• 1 avocado, cubed
• 5-6 scallions, white and light green only, sliced fine
• 2 tbsp fresh lime
• salt and pepper
• 1/4 tsp adobo powder
• 1/8 tsp red pepper
• 2 tbsp fresh chopped flat leaf parsley or cilanto

In a glass bowl combine mango, tomatoes, avocado, scallions, parsley, lime juice, salt, pepper, adobo, and red pepper. Stir gently and refrigerate at least 1 hour.

SHRIMP

• 1 lb large shrimp 31-35 count, peeled and deveined, tail on
• 1 lemon
• 3 tbsp olive oil
• 3 garlic cloves, chopped
• salt and pepper
• red pepper flakes

Defrost shrimp if necessary and place in a 1 gallon plastic bag. Add the juice of 1 lemon and the lemon halves, 2 tbsp. of olive oil, 1/3 of chopped garlic, salt, pepper, and red pepper flakes. Mix and place in frig. 15-20 minutes.

Heat remaining 1 tbsp of olive oil and a pat of butter in a pan. Add remaining garlic and saute 1 minute. Dab shrimp on a paper towel to slightly dry and add to pan, cooking in batches if necessary so as not to crowd. Cook 2 minutes on first side then turn and cook 1-2 minutes more just until pink. Do not overcook.

Serve with Mango Salsa. Also good with this would be Focaccia Herb Bread

A fun idea that really dresses up the presentation is to serve the mango and shrimp in a martini glass.

It would be good, and look pretty, served with 2-3 grilled wedges of fresh pineapple sitting on the plate.

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