Chef Tom Fraker
Quick Crack Coconut with Grilled Shrimp and Spicy Tropical Fruit Salsa
.
Category
Entree
Author:
Chef Tom Fraker
Ingredients
-
6 large Shrimp, peeled and deveined
-
2 Limes, juiced
-
To taste Don Enrique Pico de Gallo seasoning
-
3 Melissa’s Quick Crack Coconuts
-
2 fresh Mangos, peeled and diced small
-
2 Melissa's South African Baby Pineapples, diced small
-
8 fresh Strawberries, diced small
-
½ Red Onion, diced small
-
1 Asian Pear, cored and diced small
-
1 Jalapeno, seeded and diced small
-
1 Red Fresno Chile, seeded and diced small
-
½ cup Fresh Cilantro, chopped
-
½ Melissa's Jicama, diced small
-
2 each Melissa's Valencia Oranges, juiced
-
6 each Melissa's Key Limes, juiced
-
To taste Kosher Salt and Freshly Ground Pepper
Directions
Prepare a hot grill.
Rinse the shrimp under cold water and place in a bowl. Add the lime juice and Pico de Gallo and toss. Let rest for 5 minutes.
Grill the shrimp until they become completely opaque. This will take 1-2 minutes per side. Remove from the grill and set aside to cool.
Over the sink, gently crack the coconuts in half and drain the water. Set aside.
In a large mixing bowl, combine the mango and the rest of the ingredients. Gently stir to incorporate. Place some salsa in each coconut halve, top with a shrimp and serve.
Salsa yields about 4 to 5 cups. Refrigerate the remaining salsa for another use such as chips and salsa, crab cakes, etc…
Recipe Note
For the photo, we used dry ice to give it a tropical “foggy” effect.
Filed in:
Asian Pear,
Baby Pineapple,
Entree,
Fruit,
Grilled Shrimp,
Jalapeno,
Mango,
Quick Crack Coconuts,
Salsa,
Valencia Oranges
