Servings: 4 servings
Total Time: 5 minutes
- 3 (6 ounce) packages raspberries
- 1/2 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 2 Tbsp jalapeno, minced
- 4 1/2 tsp fresh lime juice
- 1/2 tsp salt
- 1 tsp garlic, finely minced
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 tsp sugar
- 1/2 pound shrimp, raw, peeled and devined
- 1 Tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- to taste salt
- 1 garlic clove, minced
- 1 tsp lime juice
Sweet raspberry salsa and savory shrimp pair perfectly in this refreshing taco.
Combine raspberries, onions, cilantro, jalapeno, lime juice, salt, garlic, cumin and black pepper in a large bowl. Gently mash raspberries with a fork to release berry juices, leaving large pieces of raspberry in the salsa. Add sugar to taste.
Chill for at least 1 hour.
Preheat grill to medium high heat.
Combine all ingredients in a zip-top bag and refrigerate for 15 minutes.
Thread shrimp on skewers and grill 2-3 minutes per side, or until the shrimp is opaque.
Nutrition information per serving: 134 calories; 1.6 g fat; 0.1 g saturated fat; 0 mg cholesterol; 294.3 mg sodium; 31 g carbohydrate; 15.6 g fiber; 12.1 g sugar; 3.1 g protein