Fisherman’s Market Int’l. Inc.            “Fish-epies”

1 lb.           FMII Cooked Peeled & Deveined Tail/On 31/40 (count/lb) Shrimp            

                 Pinch off tails after thawing)

3 cups       tomatoes cut into thin wedges

2 cups       thinly sliced or sweet or Vidalia onions (about 12 ounces)

2 cups       thinly sliced mango or cantaloupe

1-1/4 cups thinly sliced avocado

1/4 cup      fresh basil leaves, sliced thinly

Balsamic Lime Vinaigrette (recipe follows)

- In a large bowl, place shrimp, tomatoes, sweet or Vidalia onions, mango, avocado and basil.

- Just before serving, toss with Balsamic Lime Vinaigrette. Serve on leaf lettuce-lined plates, if desired.

Yield: 4 portions

Balsamic Lime Vinaigrette

1/3 cup            olive oil

2 tablespoons  balsamic vinegar

1 tablespoon    lime juice

1 teaspoon       minced garlic

1 teaspoon       sugar

1 teaspoon      “Fisherman’s Market Seafood Spice” (Available in store)

1/8 teaspoon   ground red pepper

In a small mason jar, combine oil, vinegar, lime juice, garlic, sugar, FMII seafood spice and red pepper; cap & shake well.

Yield: 1/2 cup

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