Ingredients:

• 16 ounces  Sea Queen  Medium Easy Peel Raw Shrimp, thawed and peeled
• 3 tablespoons + 1 teaspoon  Carlini  Extra Virgin Olive Oil, divided
• 1/2 teaspoon  Stonemill  Paprika
• 1/2 teaspoon  Stonemill  Ground Cumin
• 1/4 teaspoon  Stonemill  Crushed Red Pepper
• Pinch  Stonemill  Chili Powder
• 1/4 teaspoon  Stonemill  Garlic Powder
• 3/4 teaspoon  Stonemill  Iodized Salt, divided
• 1/4 teaspoon + pinch  Stonemill  Ground Black Pepper, divided
• 2 ripe mangos, peeled and diced
• 1/2 red onion, diced
• 3 tablespoons freshly squeezed lime juice
• 2/3 cup chopped cilantro
• 10 ounces  Clancy's  Big Dipper Tortilla Chips

Directions:

1. In a large bowl, combine the shrimp with 1 teaspoon oil, paprika, cumin, crushed red pepper, chili powder, garlic powder, 1/4 teaspoon salt and a pinch of pepper. Toss until thoroughly combined.
2. In a medium skillet over medium-high heat, heat 2 tablespoons oil, sauté shrimp until opaque. Chill for 20 minutes.
3. In a medium bowl, combine the mango, red onion, lime juice, remaining oil, salt and pepper.
4. Chop the shrimp, toss with the mango mixture.
5. Add the cilantro and toss until combined. Serve with chips.

Tip: Serve on top of tostadas with a garnish of black beans and chopped cilantro.

Recipe courtesy of Chef Michelle, ALDI Test Kitchen