• 1 pound medium raw shrimp, peeled
• 2 tablespoons dried jerk seasoning
• 2 tablespoons citrus-flavored olive oil

Salsa:

• 1/3 cup diced sweet yellow bell peppers
• 1/3 cup diced sweet red peppers
• 1/3 cup diced (seeded) cucumber
• 1/4 cup diced sweet white onion
• 1 large mango, peeled & cubed
• 1 clove garlic, crushed
• 2 tablespoons minced flat leaf parsley
• 2 tablespoons citrus-flavored olive oil
• 1 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1/2 avocado, diced small

Method

In a medium glass bowl, toss the shrimp with the jerk seasoning and olive oil. Let stand at room temperature for 20 minutes. Heat a wok (or deep sided non-stick skillet) to medium-high heat and sear shrimp for 3-4 minutes until cooked through. Tip out onto a plate and let come to room temperature. When cooled, cut shrimp into small chunks. Refrigerate for 20 minutes.

Meanwhile, place peppers, cucumber, onion and mango in a large glass bowl. In a separate (small) bowl, whisk together the garlic, parsley, olive oil, lime juice and orange juice. Add to salsa along with chilled shrimp and toss to combine. Sprinkle diced avocado over salsa.

Serve with tortilla, bagel or pita chips.

*This chunky salsa can also be served on individual lettuce-lined chilled salad plates as a first course.

Contributor: Michaela Rosenthal

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