Grilled Shrimp with Mango Salsa (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Ingredients:
2 (4-ounce) tropical fruit cups, drained (about 1 cup) |
1 tablespoon fresh cilantro leaves, finely chopped |
1 scallion, finely chopped |
1/2 lime, juiced |
1 small jalapeno, ribs removed, seeded and minced |
kosher salt |
24 large shrimp, peeled and deveined |
olive oil cooking spray |
1 (8-ounce) bag shredded coconut |
Directions:
1. Wooden skewers, soaked in water for 30 minutes
2. Preheat oven to 350 degrees F.
3. For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
4. For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
5. Spear 3 shrimp on each bamboo skewer.
6. 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.
7. Place salsa in a decorative bowl and serve with shrimp skewers immediately.
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