12 ounces Contessa large Uncooked Shrimp, thawed
1 cup coconut Rum
1/2 cup pineapple juice
1/2 cup red onion, minced
1 tablespoon garlic, minced
1 tablespoon red pepper flakes
1 teaspoon kosher salt
1 piece of fresh ginger, peeled
1 mango, diced small
1 avocado, diced small. Reserve peels after cutting avocado in half
1/2 cup fresh pineapple, diced small
2 tablespoons cilantro, chopped
2 tablespoons red onion, minced
Juice of one lime
Mix all of the salsa ingredients, seasoning with salt and pepper. Let sit for at least 30 minutes to marinate.
In a sautee pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger. Simmer on medium heat.
Let simmer for 5-7 minutes. Gently add shrimp to the pan and braise on medium low heat until pink (about 4 minutes).
Remove shrimp. Arrange in your halved avocado peels. Spoon salsa over shrimp.
(Serve with rice for a fuller meal.)
Drizzle pan sauce over the whole dish for extra flavor.
Posted on 09/28/2015 at 11:34:00 PM