Mango Salad with Grilled Shrimp |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Mnemba Island Lodge Ingredients:
2 tablespoons packed dark brown sugar |
2 tablespoons fresh lime juice |
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds |
1 medium shallot, thinly sliced |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped fresh mint |
2 firm-ripe mangoes, pitted, peeled, and thinly sliced |
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined |
2 tablespoons vegetable oil |
1 medium fresh jalapeño chile, minced, including seeds |
2 teaspoons ground cumin |
1/2 teaspoon salt |
accompaniment: lime wedges |
Directions:
1. Make mango salad: Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
2. Grill shrimp: Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
3. Prepare grill. Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
4. Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
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