Ingredients
Salsa:
1 cup fresh pineapple, finely chopped
1 mango, finely chopped
1/2 cup red onion, finely chopped
1/4 cup GOLDEN BLOSSOM HONEY
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped
1 tablespoon jalapeno pepper, finely chopped
Shrimp:
1 pound medium shrimp, shelled and deveined
1/4 cup GOLDEN BLOSSOM HONEY
1 cup shredded coconut, toasted*
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Salsa:
Combine all ingredients in a small bowl. Season with salt and pepper. Refrigerate until ready to serve. Can be made 1 day ahead.
Shrimp:
Preheat oven to 350°. Line a large cookie sheet with foil and spray lightly with non-stick cooking spray.
Slightly warm honey. Do not overheat and do not boil. Place shrimp in a bowl and toss with honey.
*To toast coconut - spread on a cookie sheet and bake in a preheated 350° oven for about 5 minutes, stirring occasionally. Watch carefully so the coconut does not burn.
Put toasted coconut on a plate and coat each shrimp with the coconut. Place in a single layer on prepared cookie sheet and bake about 7 minutes or until shrimp are cooked through. Remove to a platter. Let shrimp cool.
Serve on small plates with a heaping spoonful of the chilled Pineapple-Mango Salsa.
Serves: 4
Combine all ingredients in a small bowl. Season with salt and pepper. Refrigerate until ready to serve. Can be made 1 day ahead.
Shrimp:
Preheat oven to 350°. Line a large cookie sheet with foil and spray lightly with non-stick cooking spray.
Slightly warm honey. Do not overheat and do not boil. Place shrimp in a bowl and toss with honey.
*To toast coconut - spread on a cookie sheet and bake in a preheated 350° oven for about 5 minutes, stirring occasionally. Watch carefully so the coconut does not burn.
Put toasted coconut on a plate and coat each shrimp with the coconut. Place in a single layer on prepared cookie sheet and bake about 7 minutes or until shrimp are cooked through. Remove to a platter. Let shrimp cool.
Serve on small plates with a heaping spoonful of the chilled Pineapple-Mango Salsa.
Serves: 4
