Sweet-tart pico de gallo complements the shrimp. We seed the serrano chile so its heat doesn't overpower the relish.
Pico de gallo:
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
How to Make It
To prepare pico de gallo, combine first 8 ingredients; toss well.
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.
Wonderful! One of my favorites. I serve this over greens with a lime-agave nectar-olive oil dressing. Friends always rave. Prep time is a little consuming, but you can make the pico several hours in advance. Actual cook and serve time is quick so have everything else ready to go.
I loved this dish. I like anything blackened and I'm picky about my blackening seasoning and thought this one was good. I chopped the pineapple and red pepper 2 days before as I had them left over from kebabs but I can see where it would be a lot of chopping all at once. I used jalapeno because my grocery didn't have serrano and it was fine. I also used parsley because my husband doesn't like cilantro. I served it with cornbread. I might try skewering the shrimp next time and cooking on the grill.
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