Ingredients Weight Measure
Shrimp, 31/40 count, peeled 2 lbs.
Water as needed
Salt to taste
Lemons, juice of 4 ea.
Ketchup 16 oz.
White onion, medium chopped 1 ea.
Cilantro, fresh 2/3 cup
Olive oil 4 Tbsp.
Mangoes, cubed 2-3 ea.
Orange juice 1 cup
TABASCO® brand Habanero Sauce 4 Tbsp.
Pineapple slices, grilled, for garnish 12 ea.
Orange slices, for garnish 12 ea.
Roma tomatoes, medium chopped 3 ea.


  1. Place peeled shrimp in pan with water and salt. Heat on high until water starts to boil. Remove shrimp immediately and drain. Spread shrimp evenly on a surface to cool.
  2. In a container, toss shrimp with lemon juice. Allow to marinate for at least 1 hour in the refrigerator.
  3. In a large bowl, mix marinated shrimp, ketchup, chopped onions, chopped cilantro and olive oil; stir. Add cubed mangoes, orange juice and TABASCO® Habanero Sauce to coat all ingredients; stir. Chill for at least 15-30 minutes.
  4. To serve, salt the rims of 12 glasses. Carefully, pour mixture into glasses. Garnish with pineapple and orange slices.

Yield: 12 servings