Tropical Coconut Lime Shrimp

What you will need

¾ lb large shrimp or prawns (about 15), shelled and deveined

1 Tbsp of Patricia and Paul Persian Lime EVOO

1 Tsp sea salt

A pinch of chili flakes

¼ cup of Patricia and Paul Coconut White Balsamic Vinegar

½ Red bell pepper, thinly sliced

¼ cup diced red onion

¼ cup chopped mango

1 Tbsp chopped fresh cilantro

Preparation

1. In a mixing bowl, toss the shrimp or prawns in the olive oil, salt, and chili flakes.
2. Heat a nonstick frying pan over medium-high heat and add the balsamic. Bring to a boil.
3. Add the prawns, bell peppers, and red onion immediately.
4. Sauté for 2 minutes, or until shrimp or prawns are just pink and have curled.
5. Add the mango and stir to combine. Remove from the heat , sprinkle with chopped cilantro, and serve over Jasmine Rice.