Shrimp with Kiwi-Lime Relish

Last night, I made one of my favourite meals. It's super fast, super easy, and SO good. Shrimp with Kiwi-Lime relish:

It's from one of my most-used cookbooks, Power Foods:

Here's the recipe. Serves 2.

Ingredients:

1 jalapeno pepper, finely chopped. If you don't like it spicy - make sure the seeds and ribs are removed. I also chop mine wearing rubber gloves because of an unfortunate incident last summer where I transferred jalapeno juice from my hands to my eyes. OH, THE BURNING!!!!!

1 tablespoon of fresh lime juice. I use the juice of one small lime, rather than measuring it out.

2 kiwifruits, peeled and diced.

1/4 cup of cilantro, finely chopped. I usually use fresh cilantro but had the packaged squeeze bottle of cilantro on hand, so I used that instead. One tablespoon of the packaged cilantro is equivalent to one tablespoon of fresh. Also, I usually use a bit less cilantro than the recipe calls for - just out of personal preference. 

16-20 large raw shrimp. I buy mine frozen, peeled, and deveined - mostly because I can't handle eating shrimp that still look like they could swim away. Use whatever you'd like, just make sure they're thawed  first. The recipe only calls for 5 shrimp per person, but I love shrimp, so I make more.

1-2 tablespoons of mild-tasting oil, like canola or vegetable.

2 pieces of Naan bread. I used pocketless pitas because I couldn't find Naan at Pete's and didn't have time to go elsewhere. Use Naan if you can find it. If not, the pocketless pitas are a good alternative.

Sea salt, to taste.

Directions:

1. Mix the jalapeno pepper and lime juice together. Add kiwi. Add cilantro. Add a little salt (I used sea salt). Taste. If you want it to be spicier, add more jalapeno. If you want it to be more tart (tarter?), add more lime juice. If you want it to be sweeter, add more kiwi. If you happen to love cilantro, by all means, add some more. Make it your own.
2. Heat the oil in a frying pan. Cook the thawed shrimp for 2-3 minutes per side, until pink & opaque. I like to sprinkle them with coarse sea salt just after I've dropped them in the pan. The recipe calls for a little regular salt - your choice. If you're watching your salt, I'm sure they would taste fine without salt too.
3. Toast Naan bread (or pita) in the oven for a couple of minutes. I put mine on broil and watch carefully - they can burn quick! You just want them to get warm and a tiny bit toasted.
4. Serve! Spoon kiwi-lime relish over the shrimp and serve with a side of Naan and a WHOLE bunch of napkins. I eat it like you would Ethiopian food, by ripping off sections of the bread and using them to scoop up the shrimp/relish. This is VERY messy, thus the napkins. If you can think of a better way to eat this meal, feel free to let me know in the comments, haha.

If you make it, be sure to pop back and let me know your thoughts!