Cooking from The Pantry

Tropical Salsa with Shrimp

Tropical Salsa with Shrimp


1 tablespoon from Olives & Grapes Persian Lime Olive Oil

2 tablespoons from Olives & Grapes Pineapple, Key Lime, or Tropical Blend white balsamic vinegar

2 ripe Mangos, diced

1 cup diced Pineapple

1 cup chopped yellow and red bell pepper

1 Japanese long cucumber, diced

1 Green JalapeƱos, seeded and minced

1/4 cup chopped basil leaves

1 lb cooked shrimp, diced

1 teaspoon Salt to taste

1 small lime


In a big serving bowl, combine all the prepared mangoes, pineapple, cucumber, bell pepper, and shrimp.

Mix Persian lime olive oil and white balsamic, then drizzle on the salsa. Squeeze the lime juice onto the salsa and salt to taste.

Using the large spoon stir the ingredients together. Sprinkle the chopped basil on top. For the best flavor, place the salsa in the refrigerator for about 10 minutes.

Serve cold