Cut Cooked Shrimp into small bite size pieces
Cut Tomatos into bite sized pieces
Cut White Onions into bite size pieces
Dice 1/2 of the Avadoco into bite size pieces
(Save the other half of the Avacodo for later)
Add all cut up ingreadents into a large bowl, and mix gently
Squeeze juice of 1/2 of the Lime
Add Sugar, Salt, Garlic, Orange Mascat Champagne Vinegar and Mango Chetnuy into bowl with above ingredents and mix gently
Add Fresh Cilentro and mix
Add Jalapenos and mix (only if you want dish to be spicy )
Put eveything into a covered container or tupperware and mareniate in the fridge for 15 or 20 minutes
SAUCE:
Mix Pomegranate & Mango Chipotle Sauce with the Mayo in a small bowl
Put in Ridge for 15 mins
(sauce will be thick, you can add a bit of water to thin out sauce, if you like it a bit thinner and easier to spoon onto burritos)
After all items are cool and marinated, remove from fridge, set aside
Heat up 1 Flour Tortilla, put cooked tortilla on plate (flat) and spoon food into middle of the tortilla, sprinkle with grated mexican cheese (or any cheese you like), roll up into a burrito and set aside.
Make 2 of the Shimp Burritos at a time
Slice remaining Avadoco and put onto plate
Put Mango Sauce into a small bowl for dipping
Put Shrimp Mango Burrito onto plate
To Enjoy, just put one slice of fresh Avadoco on top of burrito, dap abit of the Mango Sauce onto the burrito, bite and Enjoy!
To make a rounded meal, add a healthly side salad.
Save and Refridge any left over Shimp mixture for a great tasty snack for later!
It will keep in the Fridge for 3 days.