4 medium yellow tomatoes, (1 pound), seeded and finely chopped
1 yellow bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons minced fresh chives
2 tablespoons white-wine vinegar
2 tablespoons lemon juice
1 tablespoon coconut aminos
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Several dashes hot sauce, to taste
1 pound raw shrimp, (21-25 per pound), peeled and deveined
2 cloves garlic, minced
2 tablespoons minced fresh thyme
1
1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, coconut aminos, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
3
2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
5
3. Coat a grill pan with coconut oil and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack.
7
4. Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa.
4 medium yellow tomatoes, (1 pound), seeded and finely chopped
1 yellow bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons minced fresh chives
2 tablespoons white-wine vinegar
2 tablespoons lemon juice
1 tablespoon coconut aminos
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Several dashes hot sauce, to taste
1 pound raw shrimp, (21-25 per pound), peeled and deveined
2 cloves garlic, minced
2 tablespoons minced fresh thyme
Directions
1
1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, coconut aminos, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
3
2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
5
3. Coat a grill pan with coconut oil and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack.
7
4. Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa.
