A quick and easy Ceviche-style salad that is fresh and fruity. On its own or served with quinoa or rice, it's a tropical delight. Warm breezes and grass skirt not included.
Defrost shrimp and peaches according to package instructions; under running water or overnight in the refrigerator. Combine the lime juice, lemon juice, olive oil, onion, 21 seasoning salute, and cilantro in a medium bowl. Cut shrimp into ½ inch pieces and add to mixture. Place bowl to the side and allow to marinade.
Meanwhile, dice the peaches, avocado, and red bell pepper into ½ inch cubes. Add this to the bowl of cut shrimp and toss.
Serve as is, or alongside Frozen Organic Jasmine Rice for a quick and delicious weeknight meal.