A quick and easy Ceviche-style salad that is fresh and fruity. On its own or served with quinoa or rice, it’s a tropical delight. Warm breezes and grass skirt not included.

INGREDIENTS

• 1 pound Holy Joes frozen shrimp 70-110 medium peeled
• 1 Tbsp fresh lime juice
• 1 Tbsp fresh lemon juice
• 1 Tbsp Extra Virgin Olive Oil
• ½ medium red onion, finely minced
• 1 teaspoon 21 Seasoning Salute
• 2 Tbsp. fresh cilantro, minced
• 1 cup frozen peaches, thawed
• 1 medium ripe avocado
• 2 medium red bell peppers
• Salt and pepper to taste

Defrost shrimp and peaches according to package instructions; under running water or overnight in the refrigerator. Combine the lime juice, lemon juice, olive oil, onion, 21 seasoning salute, and cilantro in a medium bowl. Cut shrimp into ½ inch pieces and add to mixture. Place bowl to the side and allow to marinade.

Meanwhile, dice the peaches, avocado, and red bell pepper into ½ inch cubes. Add this to the bowl of cut shrimp and toss.

Serve as is, or alongside Frozen Organic Jasmine Rice for a quick and delicious weeknight meal.