Florida Seafood Recipe

Seafood-4186

Ingredients
1 tablespoon	olive oil
12 large	pink shrimp, peeled and de-veined
	Kosher salt
	freshly ground black pepper
	Lime and Ginger Chutney

Preparation
Heat the oil in a medium sauté pan and sauté the shrimp for 3-4 minutes over medium-high heat, or until they are pink; season shrimp with salt and pepper. Divide the shrimp among 4 plates and serve the Lime and Ginger Chutney as an accompaniment.

Lime and Ginger Chutney
1 teaspoon	fresh ginger, finely chopped
1 small	jalapeno, seeded and finely chopped
1 medium	papaya, peeled and diced into 1/2 inch cubes
1 medium	mango, peeled and diced into 1/2 inch cubes
1 small	grapefruit, peeled and segmented
1 small	red onion, finely chopped
1 tablespoon	cilantro, finely chopped
1/4 cup	fresh lime juice
	salt and pepper to taste

Preparation
Combine all the ingredients for the chutney and reserve in the refrigerator for at least one hour in advance, to allow the flavors to infuse. Yield 4 servings Nutritional Value Per Serving Calories 149, Calories From Fat 39, Total Fat 4g, Saturated Fat .65g, Trans Fatty Acid 0g, Cholesterol 32mg, Total Carbohydrates 24g, Protein 6g, Omega 3 Fatty Acid .17g