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
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.