- Servings: 25
Ingredients:
| 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 |
Directions:
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.
Helpful Tips:
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.
