Combine raspberries, onions, cilantro, jalapeno, lime juice, salt, garlic, cumin and black pepper in a large bowl. Gently mash raspberries with a fork to release berry juices, leaving large pieces of raspberry in the salsa. Add sugar to taste.
Chill for at least 1 hour. Serve with chips or over fish or shrimp.
Nutrition information per serving: 134 calories; 1.6 g fat; 0.1 g saturated fat; 0 mg cholesterol; 294.3 mg sodium; 31 g carbohydrate; 15.6 g fiber; 12.1 g sugar; 3.1 g protein
½ pound shrimp, raw, peeled and deveined
1 Tbsp. olive oil
½ tsp. chili powder
¼ tsp. ground cumin
Salt, to taste
1 garlic clove, minced
1 tsp. lime juice
Preheat grill to medium high heat.
Combine all ingredients in a zip-top bag and refrigerate for 15 minutes.
Thread shrimp on skewers and grill 2-3 minutes per side, or until the shrimp is opaque.