Blackened Shrimp With Tropical Pico De Gallo Salad

• Pico de gallo:
• 1 1/2 cups diced pineapple
• 1 1/2 cups diced peeled ripe mango
• 1/2 cup finely chopped red onion
• 1/2 cup chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon finely chopped seeded serrano chile
• 1/4 teaspoon salt
• Shrimp:
• 1 tablespoon paprika
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground chipotle chile powder
• 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
• 4 teaspoons canola oil, divided

1. To prepare pico de gallo, combine first 8 ingredients; toss well.
2. To prepare shrimp, combine paprika and next 7 ingredients (through chipotle chile powder) in a shallow dish. Dredge shrimp in paprika mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and shrimp. Serve shrimp over pico de gallo.

pineapple, peeled ripe mango, red onion, red bell pepper, fresh cilantro, lime juice, seeded serrano chile, salt, shrimp, paprika, sugar, ground cumin, oregano, garlic, thyme, salt, ground chipotle chile powder, jumbo shrimp, canola oil

Taken from www.myrecipes.com/recipe/blackened-shrimp-with-tropical-pico-de-gallo-salad (may not work)