Bayou Blackened Shrimp with fruit salsa
12 shrimp, 10/20 size, peeled, tail on, butterflied
1 tsp Signature Spices
Bayou Blackening Seasoning
1/2 cup olive oil
Salt and black pepper
Dredge shrimp in blackening spice. Season each side of the shrimp with salt and
ground black pepper. In a hot saute pan with olive oil, pan sear shrimp until opaque.
Be sure not to burn the blackening spice, or it will turn very bitter in taste. Serve
with the salsa.
For the Salsa combine the following:
2 cups pomegranate seeds (about 4 pomegranates)
1 cup finely chopped orange sections (about 2 oranges)
1/3 cup chopped green onions
2 tablespoons minced seeded jalapeño pepper
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
