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.