Roasted Shrimp and Mango Salsa

Serves – 4

Roasted Shrimp Ingredients:
½ lb 16/20 count peeled & deveined shrimp, tail removed
1 tbsp unrefined coconut oil
½ tsp sea salt
½ tsp fresh cracked pepper

Salsa Ingredients:
1½ cups halved cherry tomatoes
1 cup ½” diced mango
3 tbsp ¼” diced red onion
2 tbsp chopped basil
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp smashed garlic *
1 tsp raw honey
½ tsp sea salt
1/8 tsp fresh cracked pepper

Instructions:
Preheat the oven to 400˚.  Rinse shrimp and dry thoroughly with a paper towel.  Add coconut oil to a ½ sheet try, although any size sheet try will do.  If coconut oil (which is solid below 72˚) is solidified, melt coconut oil for 2 minutes while oven is preheating.

To the pan, add shrimp, sea salt & pepper.  Toss well with a spatula.  When oven has preheated, return pan to the oven for 7 minutes.  Remove pan, and re-toss shrimp.

Transfer to a plate to cool.

To a medium bowl, add tomatoes, mango, red onion and basil.  Set aside.

In a small bowl, combine olive oil, apple cider vinegar, garlic, honey, remaining sea salt and remaining pepper.  Whisk to combine.  Pour dressing over tomato mixture.

Toss gently with a spatula to combine.

Cut cooled shrimp in half along the deveined back.  Lay flat and cut lengthwise in ½” pieces.  Add to tomato mixture.  Toss gently with a spatula to combine and serve with a crispy chip.

* To crush garlic with a knife: Mince the garlic on a cutting board. Once minced, sprinkle a pinch of coarse sea salt overtop. Chop some more. Then using the flat side of a knife, carefully press down firmly on the garlic and drag the knife forward until the knife is no longer on top of the garlic. Lift the knife. Re-pile the garlic and start again until it forms a paste.