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Grilled Shrimp with Mango Salsa
Recipe adapted from Great Foods of the World -- Regional Italian, Mexican and Asian Cooking by Evan Kleiman, Susan Feniger, Mary Sue Milliken and Joyce Jue (Fog City Press).
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
2 cups olive oil
8 cloves garlic, thinly sliced
juice of 2 limes
1 tsp salt
1/2 tsp ground black pepper
2 lb large shrimp, peeled and deveined (20-24 count)
Salsa
2 ripe mangoes
6 green onions, thinly sliced
2 jalapeño chili peppers, stemmed, seeded and finely diced
1/4 cup cilantro, chopped
juice of 2 limes
salt, to taste
Method/Steps
1. In a frying pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until soft, 3-5 minutes. Remove from the heat, pour into a shallow dish and let cool. Add the lime juice, salt and pepper. Mix well.
2. Using bamboo skewers, thread 4 or 5 shrimp onto each skewer. Place the skewers in the loive oil mixture, turning to coat evenly. Cover and let marinate in the refrigerator for at least 2 hours or up to 12 hours.
3. To make the salsa, peel each mango and cut the flesh from the pit. Cut into 1/4 inch dice and place in a bowl. Add the green onions, chilies, cilantro, lime juice and salt. Stir to mix, cover and refrigerate for at least 30 minutes before serving.
4. Grill shrimp until they turn pink, about 3 minutes per side.
Wine and Spirits Match
Enjoy these shrimp skewers with a chilled glass of Chardonnay.