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Culinary Escape to Spain
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Grilled Shrimp with Mango Salsa

Source: Gatherings & Celebrations
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 to 6 servings
RECIPE INGREDIENTS
For Salsa:
2 ripe medium mangoes
1/2 to 1 serrano chili, to taste, seeded, 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, deveined
4 to 6 romaine lettuce leaves
1 lime, cut into 4 to 6 wedges
Grilled Shrimp with Mango Salsa Recipe at Cooking.com
DIRECTIONS
FOR SALSA: Cut the skin from the mango. Cut the flesh of the mango away from the broad oval pit. Dice the flesh and transfer it to a bowl. Squeeze the excess pulp from the mango pit into the bowl. Puree a third 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, 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Grill-Pan Recipes: Easy Meats & Mains
Nutrition Facts per Serving
Yield:   Makes 4 to 6 servings
Calories: 196
Fat. Total: 6g
Fiber: 2g
Carbohydrates, Total: 16g
Sodium: 456mg
% Cal. from Fat: 28%
Cholesterol: 144mg
Protein: 20g
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