1 pound medium shrimp
2 tomato, diced
1/2 onion ,diced
1/3 cup lime juice
1 avocado , cut into small cubes (optional)
2 teaspoon ground cumin
2 teaspoon ground coriander
1 jalapeño coarsely chopped, with seeds
1 tbsp extra-virgin olive oil
1/2 cup cilantro leaves, finely chopped
In a medium size bowl mix tomato, avocado,onion, lime juice, cumin, coriander, jalapeño, and olive oil.
Season shrimp with salt & pepper, thread them onto skewers, and grill over a medium-hot fire for 3 to 4 minutes per side, or until opaque throughout.
Dice and mince shrimp and mix well with other salsa ingredients, season with salt & pepper as needed, toss in and mix with fresh coriander. Let sit for 15-30 minutes.
Serve over grilled swordfish
To make this mediterranean vs tropical, omit teh avocado and replace lime with wine vinegar, the cilantro with parsley ,the jalapeno with crushed red pepper and the cumino with oregano
