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Name: Mango Salad with Grilled Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For mango salad:; 2 tablespoons dark brown sugar packed; 2 tablespoons fresh lime juice; 1 fresh hot red chile 4-inch-long, thinly sliced, including seeds; 1 medium shallot thinly sliced; 1/4 cup fresh cilantro chopped; 2 tablespoons fresh mint chopped; 2 firm-ripe mangoes peeled, and thinly sliced; For shrimp:; 1 1/4 pound shrimp shelled, leaving tail and adjoining first segment attached, and deveined; 2 tablespoons vegetable oil; 1 medium fresh jalapeno chile minced, including seeds; 2 teaspoons ground cumin; 1/2 teaspoon salt; lime wedges garnish

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INGREDIENTS

For mango salad:
2 tablespoons dark brown sugar ; packed
2 tablespoons fresh lime juice
1 fresh hot red chile ; 4-inch-long, thinly sliced, including seeds
1 medium shallot ; thinly sliced
1/4 cup fresh cilantro ; chopped
2 tablespoons fresh mint ; chopped
2 firm-ripe mangoes ; peeled, and thinly sliced
For shrimp:
1 1/4 pound shrimp ; shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeno chile ; minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
lime wedges ; garnish

Recipe

INSTRUCTIONS

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.

Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

Prepare grill. Whisk together oil, jalapeno, 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.

Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving. Garnish with lime wedges.

NOTES

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Mango Salad with Grilled Shrimp

For mango salad:
2 tablespoons dark brown sugar packed
2 tablespoons fresh lime juice
1 fresh hot red chile 4-inch-long, thinly sliced, including seeds
1 medium shallot thinly sliced
1/4 cup fresh cilantro chopped
2 tablespoons fresh mint chopped
2 firm-ripe mangoes peeled, and thinly sliced
 For shrimp:
1 1/4 pound shrimp shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeno chile minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
 lime wedges garnish

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.

Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving. Garnish with lime wedges.

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Nutrition

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Serving Size: 1 Recipe (675g)
Recipe Makes: 1 Serving

Calories: 929
Calories from Fat: 282 (30%)

Amt Per Serving		% DV

	Total Fat 31.3g	42 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 15g
	Polyunsanturated Fat 9.7g
Cholesterol 861.8mg		265 %
Sodium 860.8mg		30 %
Potassium 1312.4mg		35 %
Total Carbohydrate 40.8g		12 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 39.4g
Protein 116.9g		167 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 929

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