Tropical Shrimp Cocktail
Recipe courtesy of California Raisin Marketing Board.
Juice of 1 lime
Juice of 1 orange
2 tablespoons extra virgin olive oil
1 small jalapeño pepper; seeded deveined and minced
2 tablespoons finely diced red onion
Kosher or sea salt and ground black pepper
16 large cooked, peeled and deveined prawns size
1/3 cup California golden raisins
1 cup diced fresh pineapple
1 ripe mango, diced
1 firm-ripe avocado, diced
2 tablespoons chopped cilantro
2 tablespoons chopped mint
lime wedges for garnish
- For Sauce: Whisk ingredients together and season with salt and pepper to taste. Refrigerate until needed.
- For Cocktail: In a medium mixing bowl, toss prawns with 2 tablespoons of the dressing to coat and set aside. Add remaining salad ingredients except lime wedges and toss with remaining dressing. Cover and chill well.
- Divide chilled fruit mixture among 4 stemmed cocktail glasses or small bowls. Top with the prawns (4 per serving) and garnish with wedges of lime.
Makes 4 servings.
Note: Sauce and cocktail ingredients should be prepared up to 1 hour in advance and refrigerated until ready to serve.
Nutritional Information Per Serving (1/4 of recipe): Calories: 240; Total Fat: 14g; Saturated Fat: 1g; Cholesterol: 45mg; Total Carbs: 33g; Fiber: 7g; Protein: 7g; Sodium: 55mg.
Recipe and photograph courtesy of California Raisin Marketing Board.