Cilantro Lime Shrimp with Mango Avocado Salsa

Have you seen this awesome recipe for shrimp from Dinner at the Zoo? Oh my, how absolutely breathtaking! The colors, the flavors, the bright promise of something wonderful. She has this dish categorized as an appetizer. And it would make one terrific appetizer for a Cinco de Mayo themed party. But I’m thinking about a light supper during Lent. And with all those colors – a promise of great things to come – like Easter Morning and the promise of forever. Wishing everyone a perfectly delightful Holy Monday!

Cilantro Lime Shrimp with Mango Avocado Salsa
For the Salsa
1 cup mango, finely diced
1 cup avocado, finely diced
1 Lime, juice only
1/2 cup red bell pepper, minced
1/4 cup cilantro, finely chopped
1/4 cup red onion, finely minced
salt to taste

Peel and finely dice mango. Place in a medium bowl.

Peel and finely dice avocado. Add to mango in the bowl.

Squeeze lime juice over mango-avocado mixture.

Finely mince red bell pepper, cilantro and red onion. Add to the mango-avocado mixture.

Toss to blend well. Season with a pinch of salt. Cover and set aside until ready to use.

For the Shrimp:
1 lb extra-large shrimp, peeled and deveined
1 Garlic Clove, finely minced
1/4 cup cilantro leaves, chopped
1 tablespoon olive oil
Kosher Salt to taste
White Pepper to taste
1 Lime, juice only
1 Lime, sliced

Rinse, peel and devein shrimp. Set aside

Peel and finely mince garlic clove. Set aside

Rinse and finely chop cilantro, including stems. Set aside

Heat the oil in a large pan over high heat.

Season the shrimp generously with salt and pepper to taste. Add the shrimp to the hot skillet and cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque.

Add the garlic and cook for 1 minute more. Cut lime in half, squeeze juice into the skillet. Stir in the lime juice and sprinkle with cilantro.

In a cast iron skillet (for dramatic presentation) or oval serving platter, lay slices of limes. Top limes with half of the shrimp. Sprinkle shrimp with some of the salsa, repeat with remaining shrimp and salsa.

Serve and enjoy all the beautiful colors.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: