Nutrition Information (per serving)
½ cup diced apple
¼ cup diced red onion
¼ cup diced red bell pepper
2 Tbsp cilantro
2 Tbsp apple juice
2 Tbsp red wine vinegar
Pinch Chipotle pepper powder
6 Tbsp paprika
2 Tbsp freshly ground black pepper
2 Tbsp sea salt
1 Tbsp chili powder
2 tsp brown sugar
12 lg shrimp, peeled, deveined and butterflied
1 Tbsp extra virgin olive oil
- Combine all ingredients for salsa in a medium bowl and mix well. Refrigerate for at least 1 hour.
- Combine all ingredients for spice mix in a small bowl. Leftovers may be stored in an airtight container for future use.
- Lightly dust shrimp with spice mix. If grilling, spray with olive oil and cook until pink, about 1 minute on each side. If sautéing, add olive oil to sauté pan and heat to medium. Sauté for about 1 minute on each side.
- Serve with ¼ cup salsa with three shrimp.