Cherimoya with Chile Lime Shrimp

Combine juices, sugar, chile, oil, and salt in a small saucepan and boil over high heat, stirring often, until golden brown and reduced to 1/3 cup, 5 minutes.

Divide shrimp and fruit between 2 plates. Drizzle with dressing and sprinkle with cilantro. As you eat the cherimoya, pick out the seeds.

*Buy at well-stocked grocery stores, Latino markets, and some farmers' markets.

Note: Nutritional analysis is per serving.