This dish makes an impressive first course for a dinner party. Shrimp picks up flavor quickly and doesn't need to marinate for more than half an hour.
1 1/2 cups finely chopped fresh pineapple
9 tablespoons chopped peeled ripe avocado
1/2 cup finely chopped tomato
1/3 cup chopped green onions
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
1 teaspoon minced chipotle chile, canned in adobo sauce
1/2 teaspoon sugar
1/2 teaspoon salt, divided
30 large unpeeled shrimp (about 1 1/2 pounds)
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1/2 teaspoon ground cumin
3 garlic cloves, minced
2 teaspoons olive oil
6 lime wedges (optional)
How to Make It
Combine first 8 ingredients (through sugar) in a medium bowl; stir in 1/4 teaspoon salt. Cover and chill.
Peel and devein shrimp, leaving tails intact. Combine shrimp, sherry, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and shake to coat shrimp. Marinate in refrigerator 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Remove shrimp from bag; discard marinade. Add shrimp to pan; sprinkle with remaining 1/4 teaspoon salt. Cook 2 minutes on each side or until shrimp are done. Spoon 1/3 cup salsa into each of 6 martini glasses; place 5 shrimp on rim of each glass. Garnish each glass with a lime wedge, if desired.
This was a huge hit on 2 seperate occasions where I had guests over. I served it in martini glasses. Very pretty presentation! Follow the recipe exactly. Wonderful flavours. I'm making it again tomorrow for guests as our appetizer. Followed by the bourbon pork tenderloin, green beans w/ bacon, spinach twice baked potato, & peanut butter pie!!!
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