- 12 unpeeled, jumbo fresh shrimp
- 2 Tbsp fresh lime juice
- 2 garlic cloves, crushed
- 1 tsp hot chili oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Mango-Mint Salsa
- Peel and devein shrimp; set aside
- Combine lime juice and next 4 ingredients in a medium bowl. Add shrimp, tossing to coat. Cover and chill 45 minutes.
- Remove shrimp from marinade, discarding marinade. Coat grill rack with vegetable cooking spray, place grill over medium-high heat (350° to 400°).
- Place shrimp on rack, and grill, without lid, 3 minutes on each side, or until shrimp turn pink.
- To serve, spoon Mango-Mint Salsa onto the center of 6 serving plates. Arrange 2 shrimp on each plate.
Yield: 6 appetizer servings
- 2 cups diced mango (about 2 large)
- 1/4 cup minced purple onion
- 2 jalapeño peppers, seeded and minced
- 1 medium-size red bell pepper; seeded and diced
- 1 1/2 Tbsp chopped fresh mint
- 3 Tbsp fresh lime juice
Combine all ingredients in a bowl, toss well.
From: Southern Living Ultimate Book of Appetizers
Gray: This turned out really well. It was my first time grilling shrimp, and these were fantastic. I doubled the marinade and the shrimp (used 1 lb), and halved the salsa recipe. That was just the right amount for 2 people for an entree portion. This was a little spicy, but not over the top. The mango salsa really went well with the shrimp too. Mangoes have a large pit. I had never worked with a fresh mango before, so I had to seek out instructions on cutting it. YouTube had a great video on how to cut a mango. If you enjoy shrimp you should definitely give this one a try.
Katie: When I read this recipe, it was one of those where I thought it could either be great, or terrible, but nothing in between. Well, I was right, and it was great! The shrimp were a little spicy, but the mango salsa was sweet, which cut the spiciness when eaten together. I had worried the mint would be overwhelming in the salsa, but while I could not taste mint in particular, I don’t think the salsa would have been as good without it. It gave it a nice, bright flavor. As Gray said, we made it into a main meal, and it was just right with a nice green salad on the side.