Caribbean Shrimp Cocktail
Makes 8 servings
2 cups finely chopped mango (about 2 medium)
2 cups finely chopped fresh pineapple
1 1/2 cups seeded and chopped Roma tomatoes (about 6 medium)
2 jalapeño peppers, seeded and minced
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
2 tablespoons fresh lime juice, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
24 large fresh shrimp, peeled and deveined (tails on)
2 tablespoons Caribbean jerk seasoning
1/4 cup butter
1. In a medium bowl, combine mango, pineapple, tomatoes, jalapeño, cilantro, lime zest, 1 tablespoon lime juice, salt, and pepper; cover, and refrigerate.
2. In a medium bowl, combine shrimp and jerk seasoning; toss gently to coat.
3. In a large skillet, heat butter over medium-high heat until butter is melted. Add shrimp and remaining 1 tablespoon lime juice; cook shrimp for 1 to 2 minutes on each side, or until shrimp are firm and pink.