Gulf Coast Shrimp With Cantaloupe Pico De Gallo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Fans head to Nashville’s Wildhorse Saloon for its Southern smokehouse cuisine Ingredients:
1 pound (16–20) shrimp peeled and cooked, tail off |
juice of 2 limes |
1/2 cantaloupe, diced |
1/4 cup cilantro, chopped |
2 small vine-ripened tomatoes, diced |
1/2 cup red onion, diced |
2 tbsp. wildhorse saloon (or any brand) hot sauce |
4 tbsp. orange marmalade |
salt and pepper to taste |
1 bag tortilla chips, 16-ounce or larger |
Directions:
1. Cut shrimp in half lengthwise.
2. Combine with remaining ingredients.
3. Place small portion of mixture on each tortilla chip.
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