- Servings: 25
|2 Tbsp||Olive Oil|
|1 Tbsp||Fresh Crushed Garlic|
|20||Raw Shrimp, peeled and cubed|
|1 tsp||Fresh Crushed Ginger|
|2||Large Mangos, small dice|
|1||Small Sweet Onion, finely chopped|
|1||Small Jalapeno, seeded and finely chopped|
|1||Large Tomato, chopped|
|2||Hass Avocados, cubed|
|1 cup||Canned or Fresh Corn, drained|
|¼ cup||Finely Chopped Fresh Cilantro|
|Juice of 2-3 Lemons|
|Salt & Pepper, to taste|
In a medium skillet, heat oil and garlic until garlic becomes fragrant. Add shrimp, ginger and a pinch of salt and pepper. Cook 2-3 minutes on medium heat until shrimp are pink, then let cool. In a medium bowl, add mango, onion, jalapeno, tomato, avocado, corn, cilantro, lemon juice, shrimp and drippings from pan. Mix all together, then add salt and pepper to taste.
My favorite way to serve this dip is with tortilla chips, as an appetizer, but it is very versatile. It may also be served over tacos or makes a tasty and colorful garnish for Mexican style rice, chicken, seafood, etc.