Dance to the Beat of Seafood Salsas

If you love fish and seafood, and enjoy the lip-smacking taste of salsa, then get ready to enjoy some amazing and flavorful treats. The two are finally dancing together and here's your guide to making it happen in your own kitchen.

SHRIMP SALSA
1 1/2 pounds shrimp (I like the cooked small to medium sized ones, de-veined, peeled, with the heads and tails removed)
2 TAB peanut oil
1 3/4 TAB minced fresh garlic
1 1/4 TAB minced fresh ginger
1/4 tsp salt
1/3 cup fresh o.j.
1 TAB apple cider vinegar
4 Tab minced, seeded red and yellow pepper
3 TAB diced cucumber
3 Tab minced fresh basil
1 TAB hot sauce

Heat the oil. When it starts to smoke, add the garlic and ginger and cook for 2 minutes. Add the shrimp and salt and cook 2 more minutes or until the shrimp is pink. Add the o.j. and vinegar. Cook another minute. Stir. Put the mixture in a bowl, add the rest of the ingredients and mix well.

CORN AND CRAB SALSA
1 ear of corn
1/3 cup of water
1 1/4 tsp sugar
1/4 cup canola oil
1 poblano chile
5 ounces crab meat, drained
1/2 minced, seeded red pepper
1 jalapeno pepper, minced (remove seed to reduce heat; leave seeds in to add heat)
1 1/4 tsp chopped marjoram
1 1/2 TAB lime juice

Remove kernels from corn cob. Bring water to a boil and add the kernels and sugar. Boil for 1 minute. Drain. Put corn in a mixing bowl. Then heat the canola oil in a pan. When the oil is smoking, turn the poblano in it for about a minute until its skin puckers but doesn't burn Put it in a bowl and cover it with plastic wrap. Wait 10 minutes. Then peel, seed and dice the poblano and add to the corn. Add the rest of the ingredients to the bowl and mix well.

SCALLOP SALSA
1 1/2 TAB olive oil
1/2 lb. sea scallops
3 chipotle chiles in adobo
3 Italian Roma tomatoes, seeded and diced
1 avocado, peeled and diced
1/2 cup diced cucumber
1/2 TAB lime juice

Heat the oil over high heat. Sear the scallops for 2 minutes until cooked. Slice them in quarters and put in a mixing bowl. Rinse the chipotle chiles and cut into thin strips. Add to the bowl along with all the remaining ingredients and mix well.

SMOKED SALMON SALSA
4 ounces smoked salmon, diced
4 TAB diced sun-dried tomatoes in oil
3/4 cup diced scallions
3 TAB chopped celery
2 TAB lemon juice
1/2 tsp black pepper
1/4 tsp cayenne or chipotle powder

Mix all the ingredients in a bowl.

I like to serve my salsas chilled with two types of colorful chips. You can also serve the salsas over pasta, with eggs, or on enchiladas.