Grilled Shrimp with Cranberry Salsa

• Gluten free
• Paleo

• Seafood

  • 12 Shrimp, large

• Produce

  • 2 tbsp Cilantro, fresh leaves
  • 1 1/2 cup Cranberries, fresh
  • 2 tbsp Green onions
  • 1 Jalapeno pepper
  • 1/2 tsp Lime, zest

• Condiments

  • 3 tbsp Honey
  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Pepper
  • 1 Salt
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/8 tsp Cumin

Found on cookingonthefrontburners.com

Description

Ingredients

• 12-15 large uncooked shrimp
• olive oil
• salt
• pepper
• 1 1/2 cup fresh cranberries
• 3 tablespoons honey
• 1/2 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro leaves
• 1 jalapeno pepper seeded and minced (use gloves)
• 1/8 teaspoon cumin
• 1/8 teaspoon salt

Directions

• In a food processor add the cranberries and pulse until they are chopped into small pieces
• Place in a bowl and add the remaining salsa ingredients and set aside
• For the shrimp - brush with olive oil and sprinkle with salt and pepper
• Heat over medium heat a frying pan
• When pan is hot, add shrimp and turn when the side becomes pink and opaque then cook other side
• This could take 3-4 minutes on each side depending on thickness of shrimp
• Serve warm with the salsa