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Grilled Shrimp with Yellow Tomato Salsa

Yields1 Serving

 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.

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2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

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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.

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4. Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa.

Nutrition Facts

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