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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
