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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This was in a Jr League of Roanoke Valley, Va.cookbook and it impressed me; I decided to give it a try. It has enough of spicy and savory and sweet that it balances it our beautifully.. I drained everything real well and served it with Indian flat bread, nachos, and small pitas. It was a real hit! This CAN'T be made much ahead of time or else you will have a mess! Ingredients:
1 lb cooked shrimp, peeled, deveined |
2 roma tomatoes, seeded and chopped |
1/4 cup chopped red onion |
1/2 serrano chili, seeded, minced (more if needed) |
1/3 cup chopped fresh cilantro |
1 tablespoon chopped fresh parsley |
4 ounces pineapple, drained and diced |
4 ounces mangoes, drained and diced |
1 lime, juice of (not the bottled stuff) |
1/4 cup olive oil (or less) |
salt & freshly ground black pepper, to taste |
1 -2 pinch crushed red pepper flakes (optional) |
Directions:
1. Combine shrimp, tomatoes, onion, serrano chile, cilantro, mango, pineapple and parsley, crushed red pepper flakes, if using, in a medium bowl.
2. Add the lime juice and olive oil and toss to mix well.
3. Season with salt and pepper.
4. Serve with Indian flat-bread, nacho chips or on small pita bread.
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