Our tangy summer shrimp cocktail recipe pairs the succulent textures of our juiciest and most refreshing of summer fruits, mango and watermelon to complement the sweetest wild shrimp we buy from our favourite local fisherman.
Although a sustainable kitchen is more expensive to maintain in Jamaica than relying on cheap imports we buy local to ensure that the positive benefits of tourism reaches all members of our local community. Our shrimp are trap caught helping to cut down on local bycatch damage to our precious marine life that as an island we rely on so much. We guarantee diners who select shrimp in our Mille Fleurs Restaurants restaurant are the healthiest and freshest that Jamaica can provide, being wild they are not fed on genetically modified cereals, antibiotics, are 0 food miles from sea to table helping to protect our pressured island environment.
- 2 small ripe mangoes, peeled and pitted
- 1 small red
- ½ cup diced cucumber
- ½ cup diced watermelon
- 1 small jalapeno chilli, seeded and diced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 jump shrimp, shelled,
de-veined, cooked and chilled
- 2 tablespoons crushed peanuts
- Cut 1 mango into eight 1-inch-wide wedges for garnish.
- Dice the remaining mango into ½-inch s.
- To make the salsa: In a large bowl, combine the diced mango, red onion, cucumber, watermelon, chilli, lime juice, olive oil, cilantro, salt, and pepper.
- Mix well, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Divide the salsa among 4 stemmed glasses.
- Place 3 shrimp on the rim of each glass.
- Garnish each with 2 mango wedges and sprinkle with ½ tablespoon peanuts.