Seared Shrimp Cocktail with Tropical Chipotle-Avocado Salsa

This dish makes an impressive first course for a dinner party. Shrimp picks up flavor quickly and doesn't need to marinate for more than half an hour.

Yield: 6 servings

Ingredients

• 1 1/2  cups  finely chopped fresh pineapple
• 9  tablespoons  chopped peeled ripe avocado
• 1/2  cup  finely chopped tomato
• 1/3  cup  chopped green onions
• 2  tablespoons  chopped fresh basil
• 2  teaspoons  fresh lemon juice
• 1  teaspoon  minced chipotle chile, canned in adobo sauce
• 1/2  teaspoon  sugar
• 1/2  teaspoon  salt, divided
• 30  large unpeeled shrimp (about 1 1/2 pounds)
• 1  tablespoon  dry sherry
• 1  tablespoon  low-sodium soy sauce
• 1/2  teaspoon  ground cumin
• 3  garlic cloves, minced
• 2  teaspoons  olive oil
• 6  lime wedges (optional)

Preparation

Combine first 8 ingredients (through sugar) in a medium bowl; stir in 1/4 teaspoon salt. Cover and chill.

Peel and devein shrimp, leaving tails intact. Combine shrimp, sherry, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and shake to coat shrimp. Marinate in refrigerator 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Remove shrimp from bag; discard marinade. Add shrimp to pan; sprinkle with remaining 1/4 teaspoon salt. Cook 2 minutes on each side or until shrimp are done. Spoon 1/3 cup salsa into each of 6 martini glasses; place 5 shrimp on rim of each glass. Garnish each glass with a lime wedge, if desired.

Nutritional Information

Calories:

197 (34% from fat)

Fat:

7.4g (sat 1.6g,mono 3.5g,poly 1.6g)

Protein:

24.3g

Carbohydrate:

9.7g

Fiber:

1.8g

Cholesterol:

172mg

Iron:

3.1mg

Sodium:

467mg

Calcium:

76mg