Southwestern Shrimp with Pineapple Salsa

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Southwestern shrimp with pineapple salsa

Southwestern Shrimp with Pineapple Salsa

Ingredients:

for pineapple salsa:

  • 2 cups pineapple, chopped in small cubes
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup canned sweet yellow corn, rinsed and drained
  • 1 cup tomato, chopped in small cubes
  • 1/4 cup red onion, minced
  • 1/4 cup cilantro, chopped finely
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper to taste

for shrimp:

  • 4 tablespoons olive oil
  • 22 (count) peeled and deveined shrimp, with tails still attached, if you want
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sage
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder

See full instructions on: juliasalbum.com

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