Lemon Shrimp Tapa with Cantaloupe Lime Salsa

Ingredients

• Makes about 3 cups of salsa
• 3 cups diced 1/4 inch cantaloupe
• 1/4 cup diced red onion
• 1 jalapeño pepper skip the seeds if you want to dim the heat, minced
• 3 tablespoons White Balsamic Vinegar
• 2 tablespoons Persian Lime Olive Oil
• 1 tablespoon cilantro minced (optional)
• Mix ingredients for about one minute in a small bowl and serve cold in a clear glass jar.
• Jumbo Shrimp
• 8 large jumbo shrimp, shelled and de-veined
• Seasons chipotle infused sea salt
• 8 tablespoons Meyer Lemon Olive Oil
• 4 garlic cloves peeled and thinly sliced
• 1 lime cut into 4 pieces

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag