Summer is gone and I am pretty lazy to heat the stove and the oven. I am so used to salads, shrimps, seafoods, no heat hors d’oeuvres and cocktails. Anyway, let’s pretend that it is still summer time as the temperature is still decently warm. Let’s prepare our ingredients, no heating or baking I promise.
24 pieces of large shrimp (peeled/deveined/tails on)
2 Tbsp. olive oil
zest of 1 orange + 1/4 cup of its juice
1/2 cup ketchup
1/4 cup lime juice
1 tsp. Sriracha seasoning
2 small red Jalapeño peppers (sliced)
half each of a green and a yellow bell pepper (sliced)
1/2 of a ripe mango (cubed)
half of an avocado (cubed)
a handful of chopped cilantro
1/4 cup of thin round slices of leek
1. Boil the shrimp for 3 minutes until pink, drain in a colander until they cool down.
2. Whisk together all the liquid ingredients like the olive oil, ketchup, orange and lime juices.
3. Mix in the orange zest, cilantro and leeks. Add the colorful bell peppers and hot red Jalapeño pepper and mix very well before adding the shrimp. Taste and add seasoning like salt and pepper but for me, I didn’t add anything as the Sriracha seasoning is already salty for me.
4. Add the avocado and mango cubes on top. Refrigerate until ready to serve.
As always, tastes amazing, Masarap! (Delicious!)