Ingredients
Scale
- for the Mango Avocado Salsa~
- 1 12-ounce package of frozen mango chunks, thawed and diced ½-inch pieces
- 1 ripe avocado (diced in 1/2-inch pieces)
- Juice of 1 lime
- ¼ cup chopped cilantro
- 2 scallions white and green parts (thinly sliced)
- ½ small jalapeno (finely chopped)
- Salt to taste
- For the Lime and Cilantro Shrimp~
- 1 ½ pounds jumbo shrimp (peeled and deveined)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves (finely chopped)
- ¼ cup chopped cilantro
- Juice of 1-2 limes (about 2 tablespoons)
- 1 lime (cut in wedges)
- Tortilla chips
Instructions
- Prepare the Mango Salsa. In a medium sized bowl, combine the salsa ingredients. Set aside to allow the flavors to meld together.
- Prepare the Lime and Cilantro Shrimp. Season shrimp with salt and pepper.
- Heat a large sauté pan over medium high heat and add the olive oil and butter. When the oil begins to shimmer and the butter is melted and slightly foaming, add the shrimp and garlic. Cook the shrimp and garlic for 2 to 3 minutes or until almost cooked through.
- Add the cilantro and lime juice and stir to combine with the shrimp. Cook for an additional minute or so until the shrimp are cooked.
- Remove the shrimp from the pan and serve with lime wedges, the Mango Avocado Salsa, and tortilla chips.
Notes
Recipe by Amy Casey ~ 2017
© 2017 amycaseycooks
www.amycaseycooks.com
- Category: entree