I had shared this recipe a while ago and that recipe called for a full pound of shrimp. Being that I used half a bag last week to make my Shrimp Avocado Salad, I opted to cut this in half and use up the rest of the bag I opened (and don’t worry, I have shrimp on my list as it’s B1G1 and it will be a nice filler to get to $40.00 to use my $5 off $40 coupon 😉
1/2 pound of cooked shrimp, peeled and those pesky tails removed! I prefer to cut in half or 1/3 to make smaller bite size (Aldi)
1/2 cup of cucumbers, seeds scraped out if really watery and chopped (Aldi)
1/2 mango, chopped (Aldi)
1/4 cup of canned pineapple, drained, and chopped (Aldi)
1/4 of a red pepper, diced (Walmart)
1/4 of a small rd onion, diced (Aldi)
1/2 smallish jalapeno, seeds and membranes removed, diced (Whole Foods)
1/4 cup of parsley leaves, chopped (I used the little containers of the dried stuff) (Publix)
3 tbs olive oil (Trader Joes)
juice from 1 limes (Trader Joes)
1 tsp dijon mustard (Publix)
1/2 tsp honey (the Boy [?])
1/4 tsp garlic powder (Aldi)
salt and pepper to taste
Ready to get this going?? Let’s go!
Place shrimp, cucumbers, mango, pineapple, red pepper, onion, jalapeno and parsley in larger bowl.
In a separate smaller bowl, mix all the other ingredients, whisking to incorporate well.
Pour the liquid over the shrimp mixture, cover and place in the fridge for 30 minutes or so to allow everyone to do a meet and greet and get friendly with each other.
Serve cold and enjoy!!
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