1lb.shrimp, peeled and deveined,
0.333c.lemon olive oil,
8oz.crawfish tail meat,
1pkg.H-E-B Mango Pico de Gallo,
•zest and juice of 1 lime,
0.5c.fresh squeezed orange juice,
4tsp.Adams Reserve Citrus Rub,
1tsp.red pepper flakes,
•salt to taste,
1Preheat oven to 400°F.
2Dice shrimp and pangasius fillets.
3Toss shrimp, scallops and fish in lemon oil and place in a single layer on a flat baking sheet. Roast in oven for 8-10 minutes, until seafood is just cooked. Chill immediately.
4Combine chilled seafood and its juices with remaining ingredients. Season to taste with salt and chill overnight.
No Nutritional Information Available