Fennel, Chorizo and Grapefruit Salsa

This recipe, from Paul Midgley of Papa Gallo Mexican Restaurant in Lowville, NY, won second place in the 2017 el Restaurante Sassiest Salsa Contest sponsored by Mama Linda Tomatoes!

6 oz diced chorizo


24 41-50 ct raw shrimp, peeled


1 15oz can diced tomatoes, drained

1/2 fennel bulb julienned


1/2 small red onion julienned


2 grapefruits


1/2 c chopped cilantro


1/2 tsp cumin


1/2 tsp celery salt


black pepper to taste

Heat cast iron pan on medium heat, add chorizo, render and crisp. Remove from pan, drain and cool on paper towels. Combine shrimp, cumin and celery salt. Add to hot pan and use residual heat to just cook shrimp. Remove from pan and cool. Add julienned fennel, onion and drained tomatoes to a large bowl. Remove both ends of grapefruits and remove as much peel as possible. Cut out each segment and add to bowl with the veggies. Squeeze the grapefruit skins to release remaining juice into the bowl. Stir in cooled chorizo, shrimp and chopped cilantro. Check for seasoning and add salt and pepper to taste.