Mango Shrimp Salsa
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:
- 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.
- In a medium skillet over medium-high heat, heat 2 tablespoons oil, sauté shrimp until opaque. Chill for 20 minutes.
- In a medium bowl, combine the mango, red onion, lime juice, remaining oil, salt and pepper.
- Chop the shrimp, toss with the mango mixture.
- 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