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Categories:
shrimp light oil yellow onion red pepper green pepper pear red onion tomato serrano lemons pineapple juice fresh mint salt
Viewed: 75 - Published at: 4 years agoIngredients
- 16 shrimp (fresh), peeled and deveined (approximate size 16 to 20 per lb.)
- 1/4 c. light oil
- 1/4 c. yellow onion, diced
- 1/4 c. red pepper, diced
- 1/4 c. green pepper, diced
- 1/2 c. pear, diced
- 1/4 c. red onion, diced
- 1/4 c. tomato (red, firm), diced
- 2 large mangos (ripe), peeled and diced
- 1 1/2 tsp. Serrano or scotch bonnet pepper, seeds removed and diced
- 2 lemons
- 3 oz. pineapple juice
- 1/4 c. fresh mint, shredded
- salt and pepper to taste
Method
- In large skillet, heat oil until very hot.
- Add shrimp; cook 2 minutes.
- Add onions and cook until shrimp are done.
- Add peppers, pear and pineapple juice and cook 1 minute.
- Remove from heat.
- Add red onion, tomato, mangos and mint.
- Salt and pepper to taste.
- Squeeze lemon over and serve.
- Garnish with mint.
- Serves 4.
