Key West pink shrimp in 'salsa of life' by Norman Van Aken
Shopping list:
For Salsa of Life:
1 large tomato, halved, seeds removed
1 jalapeño pepper, halved, seeds removed
2 red bell peppers, halved, seeds removed
1 small Spanish onion, peeled and halved
6 piquillo peppers, drained, (pimentos are not as good)
1 cup freshly squeezed lime juice
1 cup lemon juice
1 cup freshly squeezed orange juice
1 cup tomato juice
1 cup sugar
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly toasted and ground black pepper
Tabasco, to taste
For Marinade:
3 oranges, juiced
4 limes, juiced
4 lemons, juiced
1 cup extra-virgin olive oil
1 tablespoon kosher salt
Freshly ground black pepper to taste
For garnish:
1 cucumber, diced small
2 yellow peppers, diced small
1 red onion, diced small
1 chayote, diced small
Step-by-step:
Make the marinade by adding all of the fruit juice and whisking in some olive oil, before throwing in the prawns and putting them in the fridge to cure. Roast tomato, red pepper, spanish onion and jalapeño and then blend them all together with your fruit juices, seasoning and piquillo peppers. Now your salsa is done! Chop the shrimp and then combine them with the salsa. Garnish with diced pepper, onion, cucumber and popcorn.