Categories: Entree

Ingredients

• 1 1/2 cups diced pineapple
• 1 1/2 cups diced peeled mango
• 1/2 cup finely chopped red onion
• 1/2 cup chopped red bell pepper
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp finely chopped seeded Serrano chile
• 1/4 tsp salt
• For Shrimp:
• 1 tbsp paprika
• 1 tsp sugar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3/4 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp ground chipotle chile powder
• 24 jumbo shrimp, peeled & deveined

Directions

1. To prepare Pico de Gallo:

2. Combine first 8 ingredients; toss well.

3. To prepare Shrimp:

4. combine paprika and next 7 ingredients (through chipotle chile powder) in a shallow dish.

5. Dredge shrimp in paprika mixture.

6. Heat 2 tsp oil in a large nonstick skillet over medium-high heat.

7. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat for remaining shrimp.

8. Serve shrimp over pico de gallo.

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