BBQ season is coming soon...This is a can't miss. It's refreshing and a real taste of summer. The fruit salsa is very versatile as well. If you give it a try, send in your photos so that we can post them, firstname.lastname@example.org.
1 lb. of 16/20 shrimp Peeled and Deveined
1 cup of orange juice ¼ cup of chopped cilantro
Juice of 1 lime Zest of lemon, lime and orange
Juice of 1 lemon ¼ cup of olive oil
Salt and Pepper ¼ cup of white wine
3 shots of Hot Sauce
When the shrimp are peeled and clean, slice them up the back so they will stand on a plate when cooked. Add all the ingredients and the shrimp to a bowl or a bag and refrigerate for ½ hour. You don’t want to go too long on the marinade here because the acid from the citrus will start to cook the shrimp.
You can cook the shrimp on a grill, or a pan. I prefer the flavor from a grill. When the tails are pink and the shrimp are white, they are done.
¾ cup of finely chopped pineapple
¾ cup of finely chopped mango
½ cup of finely chopped strawberries
¼ cup of finely chopped red onion
2 tablespoons of fresh chopped mint
Juice of ½ an orange
Juice of 1 Lime
Pinch of Salt
Combine all the ingredients and cover. Let all the ingredients get to know each other. Take the time to introduce each one and wait about a half an hour for them all to get comfortable with one another and serve.