Santa Fe Shrimp Salsa
|Shrimp||1 1⁄4 Pound|
|Peanut oil||2 Tablespoon|
|Minced garlic||1 1⁄2 Tablespoon|
|Finely minced fresh ginger||1 1⁄2 Tablespoon|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Chili apple cider vinegar/Other cider vinegar||1 Tablespoon (La Carreta)|
|Minced seeded red bell pepper||2 Tablespoon|
|Minced seeded yellow bell pepper||2 Tablespoon|
|Diced cucumber||3 Tablespoon|
|Minced fresh basil||2 Tablespoon|
|Hot sauce/Other scotch bonnet chile sauce||1 Tablespoon (Coyote Cocina Howlin')|
|Ginger juice||1 Teaspoon, squeezed in a garlic press|
Remove the heads and tails of the shrimp, peel and devein.
Heat the oil in a saute pan or skillet until just smoking.
Add the garlic and ginger and saute over high heat for 2 minutes, until browned.
Add the shrimp and salt, and saute for 2 minutes longer over high heat until the shrimp are just pink and cooked through.
Add the orange juice and vinegar and cook for 80 seconds, stirring.
Transfer to a mixing bowl, add the remaining ingredients, and thoroughly combine.