2largered bell peppersseeded and cut into large slices
1mediumred onioncut into large slices
1jalapeno pepperseeded and halved
1poblano pepperseeded and halved
2poundsshrimppeeled (if frozen, defrosted)
1/4cupchopped fresh cilantro
4tablespoonsolive oil
2tablespoonssherry vinegar
1mangochopped
1cupchopped fresh pineapple
2avocadospeeled and chopped
sea salt and freshly ground black pepperto taste
Instructions
On an indoor or outdoor grill, over medium high heat grill peppers, onion, jalapeno and poblano peppers for 5 to 7 minutes until browned. Add shrimp and grill 3 to 4 minutes, turning once, until cooked through.
In a medium bowl, add cilantro, olive oil, vinegar, mango, pineapple, avocados and sea salt and freshly ground pepper to taste. Stir to combine.
In a large bowl, add grilled vegetables, shrimp, and vinaigrette. Toss to combine.
Notes
SERVING SUGGESTION: Brown rice.VEGETARIAN: Use eggplant instead of shrimp.GLUTEN FREE: Make sure sherry vinegar is gluten free.NUTRITION: 275 Calories; 15g Fat (47.4% calories from fat); 22g Protein; 15g Carbohydrate; 3g Dietary Fiber; 153mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.