1. Shrimp in a Garlic Lemon Basil Broth
1 lb Shrimp, uncooked
5 Garlic Cloves, minced
2 Lemons, juiced
1 Tbsp Olive Oil
1 Tomato, chopped (keep juice also)
1/2 cup Basil, chopped
1 tsp Butter
Marinate shrimp in lemon and 3 garlic cloves.  Leave in the refrigerator for about 2 hours.  In a sauce pan add olive oil and heat on medium.  Add garlic, cook till becomes transparent.  Add tomato, cook till they start to break down, about 3 minutes.  Add shrimp, when shrimp starts to turn pink add basil and butter. Cook till shrimp is pink all over.

Remove from heat and serve with fresh chopped basil.
  2. Sautéed Shrimp with Warm Tropical Fruit Salsa
My version of a wonderful recipe from Simply Recipes
1 cup Unsweetened Coconut Flakes1 lb Raw Shrimp, peeled and deveined3 Tbsp Olive Oil1 Mango, peeled and diced2 Kiwi, peeled and diced1/4 cup Green Onion, finely diced1 tsp Sugar1/4 tsp Chili Powder1 Lime, juiced1/8 tsp salt3 fresh Mint Leaves, juliennedFresh Ground Pepper
Heat a large sauté pan to medium heat. Add coconut flakes, stirring constantly. When flakes start to brown on the edges, remove from heat and transfer to a plate to cool.
In the same pan add 2 teaspoons of cooking oil, heat to medium heat,  add diced onion and sauté for 1 minute. Add mango and kiwi and  cook until bubbly and softened, about for 1 minute. Poor into a bowl, add mint, sugar,  chili powder, salt and lime, mix together.

Season shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a sauté pan to medium heat. Add shrimp, cook for 2 minutes each side or until cooked through. 

Serve shrimp on a bed of rice or alone.  Pour on the tropical salsa on top of the shrimp.  Sprinkle with toasted coconut flakes and fresh ground pepper.  Enjoy!
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