Shrimp Banana Guava Salsa with Coconut Rice

Shrimp Banana Guava Salsa ..
with Coconut Rice

Marinade:

Salsa

½	cup Florida orange juice	1	tablespoon olive oil
½	cup chopped Florida cilantro	2	tablespoons chopped Florida green onion
1	tablespoon Florida lime juice	1	cup chopped Florida papaya
1¼	pounds Florida shrimp	½	cup Florida orange juice
Rice:		½	cup Florida guava juice
2	cups Florida coconut milk	2	tablespoons brown sugar
1	cup white rice	1	tablespoon curry powder
1	teaspoon salt	½	teaspoon cinnamon
1	tablespoon olive oil	3	tablespoons Florida Lime juice
3	Florida red or fingerling bananas, chopped.

Combine orange juice, cilantro, lime juice and shrimp. Marinate 30 minutes to 4 hours.
Combine all salsa ingredients and chill. Bring coconut milk to a boil, add rice and salt. Cover and cook over low heat until rice is done.
In a large sauté pan add 1 tablespoon of olive oil and shrimp. Cook shrimp until opaque and remove from heat.

To serve: Add chopped bananas to salsa. Place a mound of coconut rice on plate, then shrimp. Top with salsa and garnish with cilantro.

Yield: 5 servings

Nutritional Information: Calories: 647, Protein: 29 g, Carbohydrates: 74 g, Fat - Total: 28 g, Saturated Fat: 18 g, Vitamin C: 68 mg