Nutrition Facts

• • Calories: 324
  • Fat: 16g
  • Saturated Fat: 2g
  • Cholesterol: 172mg
  • Sodium: 215mg
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 25g

Ingredients

• • 2 lb medium shrimp, peeled and deveined
  • 1/8 tsp salt
  • Black pepper to taste
  • 3 large beefsteak tomatoes, chopped (about 3 cups)
  • 1 medium green bell pepper, sliced thin
  • 1 medium red bell pepper, sliced thin
  • 1 medium yellow bell pepper, sliced thin
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh lime juice
  • 1/3 cup orange juice
  • 1 tsp prepared horseradish
  • 1 Tbsp honey
  • 1/2 cup chopped fresh cilantro
  • 1 red onion, sliced thin
  • 2 mangoes, peeled, seeded and diced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup minced chives, for garnish

Preparation

• • Cook shrimp: Fill a large saucepan three-quarters full with water and bring to a boil over high heat. Add shrimp, salt and black pepper to taste, and cook for 40 seconds. Drain shrimp in a colander. With a knife, dice shrimp into 3/4-inch pieces. Transfer shrimp to a bowl and cover and chill.
  • Make marinade: In a blender, combine 2 1/2 cups of the tomatoes; three-quarters of the bell peppers; half of each juice; horseradish; and honey. Blend until smooth. In a large bowl, combine shrimp, marinade and 1/4 cup cilantro; toss to combine. Marinate for 1 hour, covered and chilled.
  • Make salsa: In a large bowl, combine remaining bell peppers; onion; mangoes; remaining tomatoes; remaining cilantro; olive oil; remaining juices; and black pepper to taste. Toss to combine and set aside.
  • Serve: Spoon shrimp mixture into cocktail glasses, top with mango salsa, and garnish with chives.

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