Grilled Shrimp with Mango Salsa
Threading shrimp on skewers allows for easy grilling for a crowd; If using bamboo skewers, be sure to soak them in water for 30 minutes before using, to avoid burning. Or saute shrimp stovetop in a large skillet with a very small amount of oil, for a just-as-delicious dish. Serve on cilantro-lime rice, or atop a bed of fresh or lightly wilted spinach or other greens.
2 lbs. large shrimp, shelled and deveined
1/4 cup olive oil
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
2 cups fresh or thawed frozen mango cubes (about 2 large mangoes)
1 medium serrano chili, seeded and minced
1 small red bell pepper
1/2 cup diced red onion
1/4 cup chopped cilantro
1/2 fresh lime
- Combine shrimp, olive oil, cumin, and red pepper flakes in large bowl, and stir to mix. Let stand 20-30 minutes, or refrigerate 2-3 hours if time allows.
- In medium bowl, combine mango, Serrano chili, bell pepper, onion, cilantro, and lime. Stir to mix well, and season to taste with salt and pepper. Let stand 20-30 minutes to allow flavors to blend. Salsa can be made ahead of time, up to 24 hours in advance.
- Preheat grill to medium and lightly oil racks. Thread shrimp on skewers, and grill 4-5 minutes, turning once, until just cooked through and opaque.
- To serve, arrange shrimp on bed of greens. Top with mango salsa, and serve immediately.