As seen on NBC Bay Area News on May 5, 2011
Makes 12 appetizers
- 1 lb (about 36) shrimp, peeled & deveined
- 1 tsp chili powder (ancho powder recommended)
- ½ tsp ground cumin
- 1 tsp garlic powder
- Pinch salt and pepper
- 1 Tbsp olive oil
- 2 Tbsp red pepper jelly
- 2 Tbsp Asian chili-garlic sauce
- Lettuce Bowls (iceberg lettuce leaves)
- 1 mango, seeded and diced small
- 1 large tomato or 2 roma tomatoes, seeded and diced
- 1 small white onion, diced small
- 1 jalapeno pepper, stemmed, seeded and diced small
- 1 clove garlic, minced
- ¼ c minced cilantro
- Juice of one lime
- Salt and pepper to taste
- Combine all of the salsa ingredients in a non-reactive bowl and taste. Add more jalapeno, lime juice and salt and pepper if desired. Set aside. Have the salsa and lettuce cups available for plating.
- Pat shrimp dry and place in a bowl. Stir in the chili powder, cumin and garlic powder to coat evenly and set aside.
- Preheat a non-stick skillet over medium heat. Add the oil and swirl to distribute. Stir in the shrimp along with a pinch of salt and pepper. Sauté until the shrimp are pink on the outside and just barely opaque in the middle, about 2 minutes per side.
- Remove the shrimp from the pan. Add the jelly and chili-garlic sauce to the pan. Heat until the jelly has melted and the sauce has thickened a little. Return the shrimp to the pan and heat through for no more than a minute.
- Divide the shrimp between the lettuce cups and top with a spoonful of the mango salsa.