Blackened Shrimp with Tropical Pico de Gallo Salad

Ingredients

• 4 teaspoons canola oil divided
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons cilantro leaves fresh chopped
• 0.8 teaspoon garlic powder 
• 0.3 teaspoon ground chipotle chile powder 
• 1 teaspoon ground cumin 
• 1.5 pounds shrimp deveined peeled
• 2 tablespoons juice of lime fresh
• 1.5 cups mangos diced ripe peeled
• 1 teaspoon oregano dried
• 1 tablespoon paprika 
• 1.5 cups pineapple diced
• 0.5 cup bell pepper red chopped
• 0.5 cup onion red finely chopped
• 0.3 teaspoon salt 
• 1 teaspoon serrano chile seeded finely chopped
• 1 teaspoon sugar 

Equipment

• frying pan

Directions

1. To prepare pico de gallo, combine first 8 ingredients; toss well.
2. To prepare shrimp, combine paprika and next 7 ingredients (through chipotle chile powder) in a shallow dish. Dredge shrimp in paprika mixture.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
4. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and shrimp.
5. Serve shrimp over pico de gallo.