Warm, grilled shrimp. Cool, zesty salsa made with antioxidant-rich tomatoes. For a dinner that’s a total escape from the ordinary.
INGREDIENTS
- 1 can (14.5 oz.) Del Monte® Diced Tomatoes with Green Peppers and Onion
- 1 orange, peeled and chopped
- 1/4 cup chopped cilantro
- 2 tsp. olive oil
- 1 tsp. minced jalapeno pepper
- 1 garlic clove, crushed
- 1 lb. medium shrimp, peeled and deveined
- (Optional) rice
COOKING DIRECTIONS
1. Combine undrained tomatoes, orange, cilantro, oil, jalapeno and garlic in medium bowl.
2. Thread shrimp on skewers; season to taste with salt and pepper, if desired.
3. Brush grill with oil. Cook over hot coals about 3 minutes per side or until shrimp just turns opaque.
4. Serve over rice with tomato mixture on side.
2. Thread shrimp on skewers; season to taste with salt and pepper, if desired.
3. Brush grill with oil. Cook over hot coals about 3 minutes per side or until shrimp just turns opaque.
4. Serve over rice with tomato mixture on side.
campbellskitchen.com
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