WARM SPICY SHRIMP MANGO AND AVOCADO SALAD
The easiest summer shrimp recipe you will ever make. Perfect for hot summer nights.
1 bag frozen, organic sweet corn
2 cloves of garlic, minced
2 Tbsp olive oil
1 mango, diced
1 avocado, diced
2 Tbsp roasted red pepper, minced
1 jalapeño, deseeded and diced fine
¼ red onion, diced fine
¼ cup organic cilantro, chopped
¼ JF Mustard Vinaigrette, to taste
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste
INGREDIENTS
1lb large shrimp, peeled and deveined1 bag frozen, organic sweet corn
2 cloves of garlic, minced
2 Tbsp olive oil
1 mango, diced
1 avocado, diced
2 Tbsp roasted red pepper, minced
1 jalapeño, deseeded and diced fine
¼ red onion, diced fine
¼ cup organic cilantro, chopped
¼ JF Mustard Vinaigrette, to taste
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste
PROCESS
In a large sauté pan heat the oil over medium and add the garlic. Cook until garlic softens and aromatic about 1 minute. Add corn and sauté lightly.
Add shrimp and season with JF Spicy Salt and fresh cracked black pepper. Sauté approximately 1½ minutes until shrimp are pink and curled. Remove from heat and place in a large mixing bowl.
Allow to cool slightly. Add vinaigrette and combine. Let it sit a few minutes to absorb. Drain remaining liquid.
Add roasted red pepper, jalapeño, red onion, and combine. Next add mango, cilantro and avocado. Combine again, re-seasoning to taste.
Serve immediately at room temperature.
