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Persian Lime Shrimp Tacos with Honey Ginger Mango Salsa

  • 2 tomatoes, diced
  • 1 mango, diced
  • 1/4 c. red onion, diced
  • 1 jalapeno or habanero, seeded & minced
  • 1/3 c. cilantro, chopped
  • 2 T. Honey Ginger balsamic vinegar
  • Juice of 1-2 limes
  • 1 garlic clove, minced
  • 1-2 T. honey
  • 2-3 T. Persian Lime EVOO
  • 2 c. small shrimp (tail-off), completely thawed
  • 6-8 small corn or flour tortillas
  • salt
  • 1-2 c. lettuce, shredded
  • crème fraiche & cilantro for garnish

Combine 2-3 T. Persian Lime EVOO with the shrimp in a bowl. Stir to coat all shrimp in EVOO. Let sit for 1-2 hours (or 4 hrs. if you have time). Make salsa: Combine the first 8 ingredients (tomatoes through the garlic clove) in a bowl, stir to combine, & let sit. Heat a sauté pan or skillet to medium. When pan is very warm, drop shrimp in Persian Lime EVOO in pan, stir until heated through & shrimp have turned pink in color. Remove from heat. Assemble tacos: Fill tortilla with shrimp, shredded lettuce, a large scoop of the honey ginger mango salsa, & garnish with crème fraiche & cilantro.