Shrimp in Fresh Tomato Mango Salsa

The Ingredients

4 Large Ripe Tomatoes - diced
4 Anaheim Chilies - roasted, seeded, chopped (I omitted this)
2 Large Sweet Mangos - chunked
15 cloves Garlic - chopped fine
1/2 Cup White Wine Vinegar
3/4 Cup Chopped Fresh Cilantro
Salt and Frank's Hot Sauce to taste
3 Tbsp. Avocado Oil (I used olive oil)
2 Medium Onions - peeled and chopped
2 Lbs Shrimp - trimmed, peeled and deveined.









In large bowl combine tomato, chilies, and mango, half the garlic, vinegar, cilantro salt and hot sauce. Cover and Chill.


In a large skillet heat oil - saute onion for 1 minute. Add remaining garlic and shrimp. Cook until the shrimp turns pink and remove from heat.


Gently fold mixture into cool salsa and serve over hot cooked rice. Garnish with springs of cilantro.


Serves 8-10

It is also nice over hot or cold rinsed pasta instead of rice.