Blackened Shrimp with Tropical Pico de Gallo Salad

Sweet-tart pico de gallo complements the shrimp. We seed the serrano chile so its heat doesn't overpower the relish.

Yield: 4 servings (serving size: 6 shrimp and 1 cup pico de gallo)

Ingredients

• Pico de gallo:
• 1 1/2  cups  diced pineapple
• 1 1/2  cups  diced peeled ripe mango
• 1/2  cup  finely chopped red onion
• 1/2  cup  chopped red bell pepper
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons  fresh lime juice
• 1  teaspoon  finely chopped seeded serrano chile
• 1/4  teaspoon  salt
• 
  Shrimp:
• 1  tablespoon  paprika
• 1  teaspoon  sugar
• 1  teaspoon  ground cumin
• 1  teaspoon  dried oregano
• 3/4  teaspoon  garlic powder
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground chipotle chile powder
• 24  jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
• 4  teaspoons  canola oil, divided

Preparation

1. To prepare pico de gallo, combine first 8 ingredients; toss well.

2. To prepare shrimp, combine paprika and next 7 ingredients (through chipotle chile powder) in a shallow dish. Dredge shrimp in paprika mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and shrimp. Serve shrimp over pico de gallo.

Nutritional Information

Calories:

319 (24% from fat)

Fat:

8.3g (sat 1g,mono 3.3g,poly 2.7g)

Protein:

36.1g

Carbohydrate:

26g

Fiber:

3.8g

Cholesterol:

259mg

Iron:

5.4mg

Sodium:

557mg

Calcium:

125mg