Friday, May 4, 2012

Mexican Fruit Salad and a Simple Shrimp Salsa for Cinco de Mayo

Mexican Fruit Salad

For some reason I am always taken by surprise by holidays.  They seem to just creep up on me, so when I realized that Cinco de Mayo is tomorrow, I kind of had to put my foot on the gas for this post.  There are actually a couple of Mexican recipes that I’d like to share and I might just get around to it, but I just had to post this one.  When my daughter was a little girl this was her favorite after school snack, so it is a kid pleaser too.  It is simple, refreshing and basically perfect for a celebration meal with a Mexican flair.

6 Tablespoons freshly squeezed lime juice (about 1 big juicy lime)

3/4 teaspoon chili powder (mild or hot depending on your taste)

1 teaspoon salt

1 tablespoon chopped cilantro

4 cups of assorted fresh fruit, cut into bite size pieces (I love pineapple, watermelon, orange, strawberries, cantaloupe and cucumber)

Place lime juice, chili powder, salt and cilantro in a small container with a tight fitting lid.   Place fruit in a large bowl.  Pour juice over fruit and toss well.  Serve immediately.  Feel free to sprinkle a little extra chili powder over the top for garnish if you like.

Since I featured one of my daughter's favorites, I thought I'd add one for my husband.  He could eat his weight in this salsa. 

Shrimp Salsa

1 tablespoon oil

8 ounces fresh shrimp, peeled, deveined and chopped

1/2 medium red, orange or yellow bell pepper, chopped

2 green onions, chopped

1 large jalapeno, seeded and chopped

1 avocado, peeled, seeded and chopped

1 large garlic clove, crushed

2 tablespoons chopped cilantro

Juice of two limes (approximately 1/4 cup)

Splash of water (approximately 1 ounce)

Salt and pepper to taste

Place oil into a medium size frying pan over medium high heat.  Add chopped shrimp to the oil once it is hot.  Saut√© for approximately 2 minutes or until it is just opaque.  Remove from the heat and set aside to cool.

Place the remaining ingredients into a medium size bowl and toss.  Once the shrimp is cooled, add it to the bowl and toss.  Add salt and pepper to taste.  Cover and refrigerate until chilled through.

Serve with tortilla chips or crackers.

Makes approximately 2 cups.

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