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Salsa Shrimp Cocktail

1 peeled, pitted and diced mango, about 1 cup
1/2 lb. (about 4) diced plum tomatoes, about 1 cup
1/2 small diced red onion, about one cup
1/2 small, peeled, seeded, and diced cucumber, about 1/2 cup
1/4 cup minced fresh cilantro
2 jalapeno peppers, minced, scant 1/4 cup
2 Tbsp vinegar, preferably white wine
Grated zest and juice of 1 lime
2 tsp olive oil
1 clove garlic, minced
3/4 tsp salt
1 tsp cajun spice
24 medium shrimp, about 3/4 lb. peeled and deveined

In non-aluminum bowl, combine mango, tomatoes, onion, cucumber,
cilantro, jalapenos, vinegar, lime zest and juice, oil, garlic and
salt. Cover with plastic wrap, refrigerate.

In large skillet over high heat combine 1 cup water with cajun
spice, bring to a boil. Add shrimp; cook , turning, until shrimp
are bright pink, 5 minutes. Drain in colander under cold running
water; place over ice. Divide mango salsa among 6 individual serving
dishes. Arrange 4 shrimp over edge of each dish. Refrigerate until
just before serving. Makes 6 servings.


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