The fresh citrus seafood marinade, sparked with horseradish and a dash of cilantro, gives the shrimp a flavorful Mexican twist. The juicy mango salsa provides a colorful complement to the shrimp.

This recipe is: diabetes-friendly, gluten free, and heart healthy.

Ingredients

• 2 lbs peeled and deveined medium shrimp
• salt to taste
• freshly ground black pepper to taste
• 3 large beefsteak tomatoes, chopped (about 3 cups)
• 1 medium green bell pepper, sliced thin
• 1 medium red bell pepper, sliced thin
• 1 medium yellow bell pepper, sliced thin
• 1/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• 1/3 cup orange juice
• 1 tsp prepared horseradish
• 1 Tbsp honey
• 1/2 cup chopped fresh cilantro
• 1 red onion, sliced thin
• 2 peeled, seeded and diced mangoes
• 1/2 cup extra virgin olive oil
• 1/4 cup minced chives for garnish

Preparation

Cook shrimp: Fill a large saucepan three quarters full with water and bring to a boil over high heat. Add shrimp, salt and black pepper to taste, and cook for 40 seconds. Drain shrimp in a colander. With a knife, dice shrimp into 3/4-inch pieces. Transfer shrimp to a bowl and cover and chill.

Make marinade: In a blender combine 2-1/2 cups tomatoes, 3/4 of each bell pepper, 1/2 cup of each juice, horseradish, and honey. Blend until smooth. In a large bowl, combine shrimp, marinade and 1/4 cup cilantro; toss to combine. Marinate for one hour, covered and chilled.

Make salsa: In a large bowl combine remaining bell peppers, red onion, mangoes, remaining tomatoes, remaining cilantro, olive oil, remaining juices, pinch of salt, and black pepper to taste. Toss to combine and set aside.

Serve: Spoon shrimp mixture in cocktail glasses, top with mango salsa, and garnish with chives.

Nutrition Information Per Serving

Recipe Yields: 8 Servings
Calories: 324
Fat: 16g
Saturated Fat: 2g
Cholesterol: 172mg
Sodium: 215mg
Carbohydrates: 22g
Fiber: 3g
Protein: 25g