Grilled Shrimp With Easy Mango Salsa |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Recipe courtesy of Sandra Lee. Looked so simple for the Holidays coming up I wanted to put it here for safe keeping. Ingredients:
2 (4 ounce) containers tropical fruit salad, drained (about 1 cup) |
1 tablespoon fresh cilantro leaves, finely chopped |
1 scallion, finely chopped |
1/2 lime, juice of |
1 small jalapeno, ribs removed, seeded and minced |
kosher salt |
24 large shrimp, peeled and deveined |
olive oil flavored cooking spray |
1 (8 ounce) bag shredded coconut |
wooden skewer, soaked in water for 30 minutes |
Directions:
1. Preheat oven to 350 degrees.
2. For mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
3. For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside.
4. Spear 3 shrimp on each bamboo skewer.
5. Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
6. Place salsa in a decorative bowl and serve with shrimp skewers immediately.
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