Chef’s Choice – Coconut Shrimp with Papaya Salsa

nina | September 26th, 2011 - 9:00 am

Featuring King & Prince Coconut Breaded Shrimp 21/25ct. (Item #12110)
2 lb Papaya, peeled, seeded, & cut into 1/4-inch dice
1 1/2 cups Pineapple, diced (1/4 inch)
2 Scallions, finely chopped
1 small Garlic clove, minced
2 T fresh Lime juice
1/2 tsp Salt
1/4 tsp Black Pepper

Mix Together and let stand for one hour before serving.
Serve 5 shrimp with 3oz of papaya salsa.

Source:  Bryan Bernstein, Corporate Chef, Saval Foodservice

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