Blackened Shrimp with Tropical Pico de Gallo Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Sweet-tart pico de gallo complements the shrimp. We seed the serrano chile so its heat doesn't overpower the relish.

Ingredients:

1 1/2 cups diced pineapple

1 1/2 cups diced peeled ripe mango

1/2 cup finely chopped red onion

1/2 cup chopped red bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon finely chopped seeded serrano chile

1/4 teaspoon salt

1 tablespoon paprika

1 teaspoon sugar

1 teaspoon ground cumin

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon ground chipotle chile powder

24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)

4 teaspoons canola oil, divided

Directions:

1. To prepare pico de gallo, combine first 8 ingredients; toss well.
2. To prepare shrimp, combine paprika and next 7 ingredients (through chipotle chile powder) in a shallow dish. Dredge shrimp in paprika mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and shrimp. Serve shrimp over pico de gallo.

By RecipeOfHealth.com