Recipe Sauteed Shrimp with Lime and Ginger Chutney Wild and Wonderful Florida Shrimp Epcot

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Yield: 4 Servings

12 Large pink shrimp, peeled and de-veined

1 TB olive oil

Kosher salt

Freshly ground black pepper

Lime and Ginger Chutney

For the shrimp

1. Heat the oil in a medium saute pan and saute the shrimp for 3-4 minutes over medium-high heat, or until they are pink. Season with salt and pepper.

2. Divide the shrimp among 4 plates and serve the Lime and Ginger Chutney as an accompaniment.

Lime and Ginger Chutney

1 Tsp fresh ginger, finely chopped

1 small jalapeno, seeded and finely chopped

1 medium papaya, peeled and diced into 1/2-inch cubes

1 medium mango, peeled and diced into 1/2-inch cubes

1 small grapefruit, peeled and segmented

1 small red onion, finely chopped

1 TB cilantro, finely chopped

1/4 cup fresh lime juice

Salt and pepper to taste

For the Lime and Ginger Chutney

1. Combine all the ingredients for the chutney and reserve in the refrigerator for at least one hour in advance, to allow the flavors to infuse.