- For Salsa:
- 2 ripe medium mangoes
- 1/2 to 1 serrano chili, to taste, seeded and minced
- 1/4 cup minced red onion
- 1/3 cup fresh lime juice
- 3 tablespoons minced fresh cilantro leaves
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- For Shrimp:
- 2 tablespoons canola oil
- 1 1/4 pounds uncooked medium shrimp, peeled and deveined
- Salt and pepper, to taste
- 4 to 6 romaine lettuce leaves
- 1 lime, cut into 4 to 6 wedges
FOR SALSA: Cut the skin from the mangoes. Cut the flesh of the mangoes away from the broad oval pit. Dice the flesh and transfer it to a bowl. Squeeze the excess pulp from the mango pits into the bowl. Puree 1/3 of the mango in a food processor or blender.
Combine the diced mango with the puree and the chili, onion, lime juice, coriander and measured salt and pepper. Set aside while you grill the shrimp.
FOR SHRIMP: Prepare an outdoor grill or heat a large ridged grill pan. In a bowl, toss the shrimp with the oil and lightly season with salt and pepper to taste. Grill the shrimp over medium-high heat for 2 to 3 minutes per side, or until the shrimp turn pink and begin to curl. Take care not to overcook the shrimp.
To serve, lay the lettuce leaves on salad plates and divide the fruit salsa onto the lettuce. Place the shrimp on the mango salsa along with the lime wedges. Serve the shrimp warm or at room temperature.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
196 calories; 6g total fat; 144mg cholesterol; 456mg sodium; 16g carbohydrates; 2g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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