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2 servings

Ingredients:

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  12 ounces Contessa large Uncooked Shrimp, thawed

  
  


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  1 cup coconut Rum

  
  


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  1/2 cup pineapple juice

  
  


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  1/2 cup red onion, minced

  
  


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  1 tablespoon garlic, minced

  
  


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  1 tablespoon red pepper flakes

  
  


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  1 teaspoon kosher salt

  
  


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  1 piece of fresh ginger, peeled

  
  

Tropical Treasure Salsa:

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  1 mango, diced small

  
  


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  1 avocado, diced small. Reserve peels after cutting avocado in half

  
  


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  1/2 cup fresh pineapple, diced small

  
  


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  2 tablespoons cilantro, chopped

  
  


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  2 tablespoons red onion, minced

  
  


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  Juice of one lime

  
  

Steps:

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  Mix all of the salsa ingredients, seasoning with salt and pepper. Let sit for at least 30 minutes to marinate.

  
  


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  In a sautee pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger. Simmer on medium heat.

  
  


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  Let simmer for 5-7 minutes. Gently add shrimp to the pan and braise on medium low heat until pink (about 4 minutes).

  
  


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  Remove shrimp. Arrange in your halved avocado peels. Spoon salsa over shrimp.

  
  


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  (Serve with rice for a fuller meal.)

  
  


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  Drizzle pan sauce over the whole dish for extra flavor.