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This meal is full of flavor; the fruity salsa gives the meal a real kick!

Blackened Shrimp

• 2 tbsp. mixed dried herbs
• 2 tsp. smoked paprika
• 1 tsp. finely grated ginger root
• 1 garlic clove, crushed
• 2 tsp. coriander seeds
• 4 tbsp. lime juice
• 1/2 tsp. fresh ground pepper
• 1 pound large shrimp
• 2 tbsp. sunflower oil
• 1/4 cup (2 oz) butter

For the Salsa

• 12 cherry tomatoes, halved
• 2 pineapple rings, chopped
• 1 avocado, pitted, peeled, and chopped
• 1 green chile pepper, seeded and finely sliced
• 2 tbsp. white wine vinegar or lime juice
• 2 tsp. crushed coriander seeds

INSTRUCTIONS

1. Mix all the salsa ingredients together and spoon into a bowl. Add the avocados before serving to prevent browning.

For the shrimp

1. Mix together the dried herbs, smoked paprika, ginger root, garlic, coriander seeds, half the lemon juice, and the black pepper until combined.
2. Coat the shrimp with the mixture and set aside for 15 minutes.
3. Heat the oil in a heavy-duty skillet and fry the shrimp for 2-3 minutes on each side. Do not overcook.
4. Remove the shrimp from the skillet. Add the butter and remaining lime juice. Heat until the butter melts and foams. Return the shrimp to the pan and spoon the butter mixture over them.