Good Taste - the Valley's culinary resource

INGREDIENTS
1/2 jalapeno
1 cucumber
1 pint cherry tomatoes, quartered
1 red onion, brunoise cut (fine diced)
Juice of 5 oranges
Juice of 5 limes
2 cups orange juice from carton
20 cooked mussels, removed from shell
10 shrimp (U21-25 size), halved and pre-cooked about halfway
2 tbsp. olive oil
Salt and pepper to taste

DIRECTIONS
Seed and finely dice jalapeno. Seed, peel and finely dice cucumber. Mix jalapeno and cucumber with remaining ingredients in a large non-reactive bowl. Allow mixture to rest for 15 to 20 minutes (The shrimp will continue to “cook” from the acidity of citrus mixture.) Spoon into bowls and serve.

Serves 10