<![CDATA[NORWALK SPORTS AND SPINE

This recipe was given to me by my Ecuadorian co-worker Karyna, after about a months worth of hounding her for it. She dictated her mother, Ingrid's original recipe, which I then edited and made some minor changes in the name of flavor and nutrition. Here is our final product, it's a summertime favorite of mine. In the past I've added some sweet corn, mango and even substituted some calamari for shrimp to add some variety, depending on my mood.

2 lbs of Shrimp (raw, peeled and deveined)
1/2 cup of Orange juice
6 Limes
2 Red Onions
½ cup of Cilantro leaves chopped
1 finely diced Tomato
1 Jalapeno (Green Pepper if you can't handle the heat)
3 Tbsp. Olive Oil
Salt & Pepper
1 Mango diced (optional)
1 cup of non-GMO sweet Corn (optional)

In sauce pan add orange juice and the juice of 2 limes.
Bring to a boil and add peeled shrimp, cook while constantly stirring for 5 minutes.
Shrimp will be light pink in color, add entire contents of pan into a bowl and chill.
Slice onions very finely and in a bowl add 4 tablespoons of salt. Squeeze the juice out of the onions and salt mixture by hand (let sit for 10 minutes). Use hot water to rinse the juices out and drain (Repeat three times).
At this point you should have one bowl of chilled shrimp in juice and one bowl of onions.
Squeeze the juice of 4 limes into the onions. Add cilantro, salt & pepper to desired taste and 3 Tbsp. of olive oil. Mix the two bowls together. Add either ketchup or diced tomato, pepper, and other optional ingredients.
Chill in fridge and serve with your choice of side (brown rice, quinoa, veggies or tortilla chips) or eat it with a spoon, you won't be disappointing.

NUTRITION: Onions are beneficial to your body as they have been shown to help clear waste from all the cells in your body. Onions are loaded with the flavonol Quercetin, which is an antioxidant that provides resistance of cell membranes against the destruction of free radicals.

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