4 servings (serving size: 6 shrimp and 1 cup pico de gallo)

Sweet-tart pico de gallo complements the shrimp. We seed the serrano chile so its heat doesn't overpower the relish.

How to Make It

Step 1

To prepare pico de gallo, combine first 8 ingredients; toss well.

Step 2

To prepare shrimp, combine paprika and next 7 ingredients (through chipotle chile powder) in a shallow dish. Dredge shrimp in paprika mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and shrimp. Serve shrimp over pico de gallo.

Ratings & Reviews

TxAg97's Review

August 30, 2009
Wonderful! One of my favorites. I serve this over greens with a lime-agave nectar-olive oil dressing. Friends always rave. Prep time is a little consuming, but you can make the pico several hours in advance. Actual cook and serve time is quick so have everything else ready to go.

janeevmuel's Review

April 21, 2009
I loved this dish. I like anything blackened and I'm picky about my blackening seasoning and thought this one was good. I chopped the pineapple and red pepper 2 days before as I had them left over from kebabs but I can see where it would be a lot of chopping all at once. I used jalapeno because my grocery didn't have serrano and it was fine. I also used parsley because my husband doesn't like cilantro. I served it with cornbread. I might try skewering the shrimp next time and cooking on the grill.