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|
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.