1/2 cup diced mango
1/2 cup diced papaya
1/2 cup diced fresh pineapple
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
2 teaspoons chopped fresh cilantro
1/4 cup extra virgin olive oil
1/4 Thai chile, seeded and minced
8 large shrimp, peeled and deveined
Salt and freshly ground black pepper
1 tablespoon canola oil
TO PREPARE THE SALSA: Combine the mango, papaya, and pineapple in a medium bowl. Whisk together the orange juice, lime juice, cilantro, olive oil, and Thai chile in a small bowl and pour the mixture over the fruit. Toss lightly to coat the fruit.
TO PREPARE THE SHRIMP: Season the shrimp with salt and pepper and cook in a very hot sauté pan with the canola oil for 1 to 2 minutes on each side, or until just cooked.
Spoon some of the fruit salsa onto each plate and top with 2 shrimp.
insights: Thai chiles are small, dark green peppers with a lot of heat. They are available in many grocery stores, but if they aren't available in your area, use jalapeños instead.