If you’ve been following along with my blog, it is no surprise that I am obsessed with shrimp and homemade salsa. I am a sucker for the savory and fruit combination, and with weekly deliveries of all sorts of fruit and vegetables, I certainly have enough produce to chop and put to work. Here is yet another example of fresh shrimp, but with a salsa of cucumbers, plums, and nectarines. Who knew they went so well together!
It’s about time I write a salsa how to post, huh? It’s not rocket science, but with a little encouragement, I could make it happen.
Herbed Lemon Shrimp with Cucumber Stone Fruit Salsa
For the Cucumber Stone Fruit Salsa:
- 3 small yellow plums, diced
- 1 white nectarine, diced
- 2 small cucumbers, peeled and diced
- 3 tablespoons chopped red onion with greens (I had a small red onion with the greens attached on hand, if you do not have this use 1/4 of a red onion, diced with a chopped green onion)
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1 teaspoon white balsamic
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- pinch of sugar
- salt and pepper
For the Herbed Lemon Shrimp:
- 1.5 lbs uncooked shrimp, peeled, devained and cleaned
- 1/2 teaspoon dill weed
- 1/2 teaspoon dried thyme
- 1 teaspoon packed basil leaves
- sprinkle of white pepper
- 2 tablespoon olive oil
- 1/2 lemon, juice
- Combine plum, nectarine, cucumber, and red and green onions in a medium sized bowl.
- Combine rice vinegar, olive oil, white balsamic, dried basil, dried oregano, sugar, and salt and pepper. Toss in with the fruits and vegetables, and let sit.
- In another bowl combine the shrimp with dill weed, dried thyme, basil leaves, white pepper, olive oil, and lemon juice.
- Heat a pan with some olive oil on medium-high. Add the shrimp to the pan, cooking until the shrimp are pink in color throughout. You can also grill the shrimp if that floats your boat.
- Serve the shrimp with the salsa on top or on the side, and enjoy my favorite dish of the summer.