Ingredients                 Serves 4
½           Lb.                Medium shrimp, peeled, deveined and halved
½           C.                      Fresh lime juice (about 4 limes)
½           C.                      Fresh champagne mango, diced
1           Ea.                  Fresh habanero pepper, seeded, chopped
2           Ea.                      Green onions, thinly sliced
½           C.                      Radish, shredded or thinly sliced
½           C.                      Jicama, peeled and small diced
½           C.                      Roma tomato, diced
¼           C.                      Red bell pepper, diced
2           Tbsp.               Fresh cilantro, chopped
1           Tbsp.                EVOO
Salt & pepper to taste
Directions
Combine shrimp and lime juice in a medium glass bowl. Toss well to coat. Cover and refrigerate for 45 minutes. Fold in remaining ingredients. Cover and refrigerate for 1 hour or until shrimp is opaque in color. Serve as is, or with tortilla chips or grilled baguette slices.
You can make a mango salsa by eliminating the shrimp and all but one tablespoon of lime juice. Serve as is, or with chicken, pork or seafood.
