Friday, March 15, 2013

Grilled Shrimp and Mango Salad

This is a spicy salad, I love it, you will too if you can stand the heat!
Alternately, this could be served in little shooter glasses with a smaller shrimp on top as an appetizer.

2 Tablespoons dark brown sugar
Grilled Shrimp and Mango Salad
2 Tablespoons fresh lime juice
1 red chili, thinly sliced into rings
1 shallot, thinly sliced
1/4 cup chopped cilantro
2 Tablespoons fresh mint, chopped
2 firm ripe mangoes, peeled, pitted, thinly sliced
1 fresh jalapeno pepper, minced, seeds included

16 jumbo shrimp, shelled and de-veined

2 Tablespoons canola oil
2 teaspoons curry powder
1/2 teaspoon salt

Fresh lime wedges

In a large bowl mix together sugar and lime juice until dissolved.
Add the chili, shallot cilantro, mint, mango, and jalapeno. Toss gently to coat the mangoes, set aside.Skewer each shrimp to straighten with a small wooden skewer.
Whisk the oil, curry powder, and salt together and brush liberally over the shrimp.
Preheat grill or grill pan and grill the shrimp turning once halfway. Cook until just cooked through and slightly charred. Remove and allow to cool. Remove skewers.
Toss the mango salad again and divide among 4 plates, topping each salad with 4 shrimp.
Garnish with lime wedges.

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