If I wasn't trying to be strict....I would go ahead and eat the corn tortilla but instead my serving will have a bed of chopped lettuce under it.
Shrimp
2 lb bag frozen shrimp
1/2 can Salsa Verde
1 tbsp cayenne
1 tsp cumin
1/2 tsp salt
Thaw the shrimp, remove shells and tail and throw into a bowl. Stir in Salsa Verde and let sit for 30 minutes. Add spices and stir. Heat a deep skillet to medium heat and add 1 tbsp coconut oil. Add Shrimp and cook, stirring around until the shrimp is pink and done.
Mango Salsa
1 ripe mange, peeled, chopped into small pieces.
1 orange bell pepper, chopped
1 jalapeno, diced (keep seeds if you like it hot)
1 small red onion, diced
The juice of one lime
3 tbsp cilantro, chopped
Salt to taste
Peel and chopped the mango, chop the orange bell pepper, dice the jalapeno and red onion. Place all of the ingredients into a bowl with a lid. Cut your lime in half and squeeze the juice in. Try to resist having a shot of tequila. Add salt and cilantro. Stir. Cover and refrigerate for at least an hour.
Assemble your shrimp on a corn tortilla or a bed of chopped lettuce (if you're paleo) and add Mango Salsa and slices of avocado.
This dish is very delicious and satisfying!
