Mexican Shrimp Cocktail
Salsa:
1 small red pepper
1 small yellow or orange pepper
1 red onion
bunch of fresh cilantro
1 ripe mango
1 ripe papaya
1tsp sea salt
dash of pepper
Juice from 1 lime freshly squeezed
4-5 roma or vine ripened tomatoes
2-3 tablespoons of extra virgin, coldpressed and unfiltered olive oil
1-2 tsp honey
1-2 cloves of minced garlic
Dice all ingredients and mix together.
Boil shrimp (1/2 to 3/4 pound) in water with sea salt – peel, devein and chill. Chop shrimp and add to salsa just before serving. Salsa may be made ahead of time, but do not store shrimp with salsa until ready to serve.
Serve with corn chips, romaine lettuce pieces or sliced jicama.
