Name: Shrimp with Mango Salsa and Rice
Ingredients: Mango salsa - storebought; 4 tablespoons olive oil; 1 lb shrimp (peeled and deveined, , with tails still attached, if you want); ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon sage; ¼ teaspoon paprika; ¼ teaspoon oregano; ¼ teaspoon cumin; ¼ teaspoon chili powder; 1 avocado diced (optional)

Shrimp with Mango Salsa and Rice

This is a great recipe to use with leftover or store-bought salsa.

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Ingredients

Mango salsa - storebought
4 tablespoons olive oil
1 lb shrimp peeled and deveined, , with tails still attached, if you want
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon sage
¼ teaspoon paprika
¼ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon chili powder
1 avocado diced optional

Instructions

Cook the rice according to package instructions
Rinse the shrimp and pat dry
Mix salt, pepper, sage, paprika, oregano, cumin, and chili powder in a medium size bowl. Add shrimp to the bowl with spices and mix and toss to coat shrimp with spices.
Heat 4 tablespoons of olive oil in a large frying pan on high heat. Add shrimp, coated with spices and cook about 2-2 1/2 minutes on each side, until shrimp becomes red in color on each side. Remove pan from heat.

Assembly

Add a small amount of cooked rice to each serving plate. Add a small amount of mango salsa to each plate. Top with cooked shrimp. Top with any remaining salsa.