Fiesta Shrimp Salsa

This salsa is satisfying and delicious.  If you are looking for quick and easy recipes for entertaining, this salsa is easy to make and a crowd pleaser.  Homemade salsa is combined with sautéed shrimp and allowed to sit for several hours - perfect for do-ahead party dishes.  Serve with tortilla chips as a dip, or on a bed of lettuce as a salad.  Light, bright, and festive with a bite - a guaranteed pick-me-up and party hit.

Fiesta Shrimp Salsa

1 lb. (500 grams) medium shrimp, deveined

2 tablespoons olive oil

2 tomatoes, seeded, diced

1 serrano chile, stemmed, seeded, minced

1 jalapeno pepper, stemmed, seeded, minced

1 medium red onion, finely diced

2 cloves garlic, minced

Juice of one lime

Juice of 1/2 lemon

1 teaspoon ground cumin

1 teaspoon cayenne, or to taste

Salt and freshly ground black pepper

1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh coriander/cilantro leaves

Fresh coriander/cilantro leaves for garnish

Tortilla chips

Remove shells from shrimp, leaving tails intact on 6 shrimp for garnish.

Heat one tablespoon olive oil in skillet over medium heat.  Sauté shrimp in batches in one layer in skillet.  Cook turning once, until pink and cooked through, about 3 minutes.  Transfer to plate and repeat with remaining shrimp. Set shrimp aside to cool.  Slice shrimp in half lengthwise down the middle of the back, except for the 6 with tails intact.

In a medium bowl, combine tomatoes, serrano chile, jalapeno, red onion, garlic, lime and lemon juice, cumin, cayenne, salt and pepper to taste. Drizzle with one tablespoon olive oil.  Add shrimp halves, and toss to combine. Cover and refrigerate up to 3 hours before serving.

To serve, allow shrimp mixture to come to room temperature.  Add chopped parsley and cilantro, stirring to combine.  Arrange whole shrimp with tails on top.

Serve in a bowl, garnished with additional parsley and cilantro leaves, with tortilla chips.