Mexican Shrimp Cocktail

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.

 

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karen

Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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