Mango Shrimp Salsa

INGREDIENTS

2 firm, ripe mangoes, peeled, cut from pit, and cut into 1/2-inch dice

1 small red onion, finely diced

1/2 cup 1/4-inch diced cucumber

1/2 cup 1/4-inch diced watermelon

1 small jalapeño chile, stemmed, seeded, and minced

1 cup cooked rock shrimp

2 tbsp. freshly squeezed lime juice

1 tbsp. extra-virgin olive oil

2 tbsp. minced fresh cilantro

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

PREPARATION

In large bowl combine all ingredients and mix together well. Cover and refrigerate at least 30 minutes or up to 24 hours. Makes 4 cups.