Island Peach Salsa for Shrimp and Crab Cake with Rosemary Skewered Shrimp

INGREDIENTS:Island Peach Salsa:
1 fresh ripe California peach, diced
1 fresh ripe California nectarine, diced
1 habañero pepper, minced
1 ripe avocado, diced
½ red bell pepper, diced
½ green bell pepper, diced
2 Tbsp. minced red onion
1 Tbsp. chopped cilantro
1 Tbsp. olive oil
1 oz. Bacardi® Limon
to taste, salt and pepper

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.