Caribbean Shrimp Cocktail from Southern Lady Magazine Makes 8 servings 2 cups finely chopped mango (about 2 medium) 2 cups finely chopped fresh pineapple 1 1/2 cups seeded and chopped Roma tomatoes (about 6 medium) 2 jalapeño peppers, seeded and minced 2 tablespoons chopped fresh cilantro 1 teaspoon lime zest 2 tablespoons fresh lime juice, divided 1/2 teaspoon salt 1/4 teaspoon ground black pepper 24 large fresh shrimp, peeled and deveined (tails on) 2 tablespoons Caribbean jerk seasoning 1/4 cup butter 1. In a medium bowl, combine mango, pineapple, tomatoes, jalapeño, cilantro, lime zest, 1 tablespoon lime juice, salt, and pepper; cover, and refrigerate. 2. In a medium bowl, combine shrimp and jerk seasoning; toss gently to coat. 3. In a large skillet, heat butter over medium-high heat until butter is melted. Add shrimp and remaining 1 tablespoon lime juice; cook shrimp for 1 to 2 minutes on each side, or until shrimp are firm and pink.