Chipotle Shrimp Tapa with Cantaloupe Lime Salsa
Makes about 3 cups of salsa
3 cups diced (1/4 inch) cantaloupe
1/4 cup diced red onion
1 jalapeño pepper (skip the seeds if you want to dim the heat), minced
3 tablespoons Seasons Jalapeño Infused White Balsamic
2 tablespoons Seasons Persian Lime EVOO
1 tablespoon cilantro, minced (optional)
Mix ingredients for about one minute in a small bowl and serve cold, in a clear glass jar.
8 large (jumbo) shrimp, shelled and de-veined
Seasons chipotle infused sea salt
8 tablespoons Seasons Chipotle Infused EVOO
4 garlic cloves, peeled and thinly sliced
1 lime cut into 4 pieces
Sprinkle the shrimp with salt, toss and let sit for 15 minutes. Heat Chipotle 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.