Grilled Shrimp with Fruit Salsa

24 large raw shrimp, peeled and deveined
1 tsp. cumin powder
1 tsp. chili powder
1 T. canola oil
6 wooden skewers

Toss shrimp with cumin, chili powder and oil. Thread 4 shrimp per skewer.

Grill for 3 minutes per side.

Fruit Salsa

  • 1 mango, peeled and diced
  • 2 avocadoes, peeled and diced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup chopped red onion
  • 1 jalapeno pepper, cored and diced
  • juice of 2 limes
  • 2 T. canola oil
  • pinch of salt and sugar

    In a bowl, combine the mango, avocadoes, cilantro, onion, jalapeno pepper, lime juice, canola oil, salt and sugar.

    Place shrimp on serving platter, top with salsa. Garnish with cilantro leaves.

    Serves 6 as an appetizer.

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