Shrimps Salad With Chipotle Pepper and Mints

I like this recipe since I can conveniently prepare a couple of hours a head before my guests arrive. It is  uncomplicated recipe, and  perfect for any party. It can be serve cold as an hors d'oeuvres, or serve  in a bed of lettuces as salad. It is also nice serve warm with spiced couscous as a main dish.

Ingredients:

16 oz (1 lb) small to medium size shrimps, cleaned (or buy the one that is already cooked)

1 jar (16 oz) garlic marinated button mushroom 

1 pint cherry tomatoes

3 cloves garlic, sliced

¼ cup parsley

½ tbs smoked pimento

1 tbs smoked chipotle pepper flakes

Zest of 1 lemon

Zest of 1 orange

Juice of 1 lemon

½ cup  finely chopped  fresh mint leaves

2 tbs olive oil

salt & pepper, to taste

• Cook shrimp with 1 tbs olive oil in a large skillet over medium heat, until pink on all sides. transfer to a large bowl, set aside.
• Return the skillet to the stove, add ½ tbs olive oil, and cook the cherry tomatoes just to soften them a little bit, about 1 minute. Transfer to the shrimps bowl. 
• In the same skillet with medium heat, add the remaining  olive oil, add garlic, fry until fragrant, add the the rest of the ingredients. Cook for one minute, turn off the heat. Pour this mixture to the shrimps-tomatoes bowl. Stir to coat all, season with salt or pepper. Cool, then refrigerate at least an hour to let the flavor deepen. OR, serve right away while it is still hot with steam rice, couscous, or spiced couscous.