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Spiced Shrimp with Peach Salsa

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 5 ounces shrimp and 1 cup salsa)

Ingredients

  • Peach Salsa:
  • 3 1/2 cups coarsely chopped peeled peaches
  • 1 cup coarsely chopped red bell pepper
  • 1 cup coarsely chopped green bell pepper
  • 1/3 cup coarsely chopped red onion
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • Shrimp:
  • 1/4 teaspoon salt
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil

Nutrition Information

  • calories 272
  • caloriesfromfat 23 %
  • fat 6.9 g
  • satfat 0.8 g
  • monofat 2.5 g
  • polyfat 2.2 g
  • protein 35.7 g
  • carbohydrate 16.1 g
  • fiber 2.5 g
  • cholesterol 259 mg
  • iron 4.8 mg
  • sodium 612 mg
  • calcium 110 mg

How to Make It

  1. To prepare salsa, place the first 8 ingredients in a food processor; pulse 8 times. Set aside.

  2. To prepare shrimp, combine salt, sugar, cumin, pepper, and shrimp in large bowl; toss gently to coat. Heat oil in large nonstick skillet over medium-high heat. Add shrimp mixture; sauté 4 minutes or until shrimp are done. Serve with peach salsa.