Continuing on in my Canyon Ranch Cookbook, this dish was very fun and easy while looking surprisingly professional in the end. Also, you can't beat the great aroma while cooking and beautiful colors of the food. Make sure you have a kitchen tool that chops for you. Otherwise, this would be very time consuming to do it by hand. When I made this, I doubled the salsa ingredients to have more fruits/veggies on your plate. I suggest you do the same. This was the best meal of our week hands down. So yummy!

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PS if you want to use the Green Apple Chipotle Salsa in other recipes it would be great as well. Same goes for the spice mix. I am sure it would be good on almost any meat.

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Ingredients for the salsa

1/2 cup diced Granny Smith apples

1/4 cup diced red onion

1/4 cup diced red bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons red wine vinegar

Pinch chipotle chili powder

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Ingredients for the spice mix

6 tablespoons paprika (I used 4, 6 seemed like too much)

2 tablespoons black pepper

2 tablespoons salt

1 tablespoon chili powder

2 teaspoons brown sugar

Pinch cayenne

12 large shrimp, peeled, deveined and butterflied

1 tablespoon olive oil

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Combine all the ingredients for the salsa in a bowl, mix, and let sit covered in the fridge for at least an hour (More or less is probably fine).Combine all the ingredients for the spice mix. You may save the leftover mix for future use. Lightly dust the shrimp with spice mix. Coat shrimp in oil and cook on the grill for about 1 minute on each side, or until pink. If sauteing, add olive oil to the pan and cook over medium heat for about 1 minute a side, or until pink. Serve shrimp over salsa and enjoy (I also cooked up some rice and placed it under the salsa as a base. It helped the completeness of the meal, in my opinion).

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Canyon Ranch Cooks, Scott Uehlein p.189