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Lemon Shrimp Tapa with Cantaloupe Lime Salsa

Lemon Shrimp Tapas with Cantaloupe Lime Salsa
  1. Ingredients
Cantaloupe Salsa
  1. Makes about 3 cups of salsa
  2. 3 cups diced (1/4 inch) cantaloupe
  3. 1/4 cup diced red onion
  4. 1 jalapeño pepper (skip the seeds if you want to dim the heat), minced
  5. 3 tablespoons NOOC Balsamico Bianco
  6. 2 tablespoons NOOC Persian Lime EVOO
  7. 1 tablespoon cilantro, minced (optional)
  8. Mix ingredients for about one minute in a small bowl and serve cold, in a clear glass jar.
  9. Jumbo Shrimp
  10. 8 large (jumbo) shrimp, shelled and de-veined
  11. Seasons chipotle infused sea salt
  12. 8 tablespoons NOOC Lemon Infused EVOO
  13. 4 garlic cloves, peeled and thinly sliced
  14. 1 lime cut into 4 pieces
  1. Sprinkle the shrimp with salt, toss and let sit for 15 minutes. Heat Lemon Infused EVOO over medium heat in a sauté pan, add garlic. Sauté, stirring, until the garlic begins to turn amber, about one minute. Turn the heat up to high, and add the shrimp. Sauté for about two minutes, until the shrimp turn pink, flip shrimp and sauté for another minute or two, until shrimp are pink. Remove from the heat, finish with lime juice. Garlic should be crispy and toasted to serve alongside shrimp. Add remaining oil from sauté pan to plate for extra flavor
Naples Olive Oil Company

Persian Lime Extra Virgin Olive Oil

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Citrus Lemon Extra Virgin Olive Oil

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