This dish is all about island breezes and dinner at sunset. It’s simple and delicious. I recommend fresh shrimp if you can get them. While you can use regular limes, key limes bring more flavor. The salsa is the light salad that make the dish pop. I hope you like it. Bogey, here’s looking at you.

12 16-20 peeled, deveined, tail-on shrimp (from Crosby’s Crabs)
1 stick butter
Zest from 10 key limes
Juice from 10 key limes
1 teaspoon Old Bay seasoning
Salsa:
2 plum tomatoes, diced
1/2 red onion, diced
1/2 yellow pepper, diced
1/2 poblano pepper, diced
1/2 red pepper, diced
3 tablespoons cilantro, diced
1 tablespoon honey (I used Erin’s Elderberries)
2 mangos, diced
1 teaspoon garlic, minced
1/4 cup lime juice
Salt and pepper

In a bowl, add peppers, tomatoes, and onions and stir.

Add cilantro, lime juice, and mangoes and stir.

Add honey and stir; let rest for 30 minutes.

Salt and pepper to taste.

Preheat oven to 350.

Mix butter, Old Bay, lime juice, and lime zest.

Coat shrimp with butter. Place on skewers.

In a oven safe pan add shrimp.

Bake for 5 minutes turn over and bake for an additional 5 minutes.

Serve with salsa.

#erinselderberies # crosbyscrabs