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Full Online Book HomeLearning KitchenFishandseafood - Grilled Shrimp With Mango Salsa
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Fishandseafood - Grilled Shrimp With Mango Salsa Post by :Valanar42 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1647

Click below to download : Fishandseafood - Grilled Shrimp With Mango Salsa (Format : PDF)

Fishandseafood - Grilled Shrimp With Mango Salsa

2 cups (16 fl oz/500 ml) olive oil
8 cloves garlic, thinly sliced
Juice of 2 limes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 lb (1 kg) large shrimp (prawns), peeled and deveined (20-24 shrimp)

Mango Salsa:
2 ripe mangoes
6 green (spring) onions, with tender green tops, thinly sliced
2 fresh jalapeño chili peppers, seeded and finely diced
1/4 cup (1/3 oz/10 g) coarsely chopped fresh cilantro
Juice of 2 limes
1 teaspoon salt
Lime wedges, optional


In a frying pan over medium heat, warm olive oil. Add garlic and cook, stirring occasionally, until soft, 3-5 minutes. Remove from heat, pour into a shallow non-aluminum dish and let cool. Add lime juice, salt and pepper. Mix well.

Using bamboo skewers, thread 4 or 5 shrimp onto each skewer, passing skewer through points near both head and tail sections of each shrimp.Place skewers in olive oil mixture, turning to coat evenly.Cover and let marinate in refrigerator for at least 2 hours or up to 12 hours.

To make salsa, peel each mango and cut flesh from pit. Cut into 1/4-inch (6-mm) dice and place in a bowl. Add green onions, chilies, cilantro, lime juice and salt. Stir to mix, cover and refrigerate for at least 30 minutes before serving.

Prepare a fire in a charcoal grill.

When fire is hot, place skewers on grill rack about 3 inches from coals and grill, turning once, until shrimp turn pink and are opaque throughout,about 3 minutes per side.

To serve, arrange a bed of salsa on each plate and top with a skewer of shrimp, or remove shrimp from each skewer and arrange atop salsa. Garnish with lime wedges, if desired, and serve.
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