Grilled Prawns With Salsa Vera Cruz
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can, Del Monte Mexican Recipe)|
|Orange||1 , peeled and chopped|
|Medium shrimp||1 Pound, peeled and deveined|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Minced jalapeno||2 Teaspoon|
|Chopped cilantro/Fresh parsley||1⁄4 Cup (4 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
Drain tomatoes, reserving liquid; chop tomatoes.
For salsa, in medium bowl combine tomatoes, reserved liquid, orange, green onion, cilantro, oil, jalapeiio pepper and garlic.
Season to taste with salt and black pepper, if desired.
Thread shrimp onto skewers; season with salt and black pepper, if desired.
Brush grill lightly with olive oil.
Cook shrimp over hot coals about 3 minutes per side or until shrimp just turn opaque.
Top with salsa.