Blue Sky Cookbook

Serves 8

1 lb raw frozen shrimp

Thaw in cool water. Peel if necessary. Dice to ½” pieces. Pat dry on paper towels and set aside.

½ large yellow onion

2 cloves garlic

2 T olive oil

Chop the onion to ¼” dice. Peel and dice the garlic very fine. Place in a cast iron skillet or wok with the oil. Sauté over medium heat 5 minutes.

2 tsp dried oregano

2 tsp Frank’s Red Hot Sauce

¼ tsp black pepper

Add to the onions, rubbing the oregano with your fingers. Stir together and turn off the heat. Remove most of the onions to a medium size bowl.

1 T olive oil

Reheat the pan over medium heat. Add oil. Add the chopped shrimp and stir fry for 1 minute or less until the shrimp just turns opaque. Transfer immediately to the bowl with the onions.

½ 4-oz can sliced jalapenos, drained

1 4-oz can chopped green chiles with juice

1 14-oz can diced mangos, drained

2 avocados

2 limes, squeezed

1 tsp salt

Dice the jalapenos very fine. Chop the avocado into ½ inch dice. Add all to the shrimp and mix well.

Add additional Red Hot Sauce or jalapenos to taste.

Serve at room temperature with tortilla chips.