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Grilled Prawns With Salsa Vera Cruz

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  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.

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