Foods | Cooking
Hints & Tips
This recipe is from the Mnemba Island Lodge off the north coast of Zanzibar and was featured in the May 2001 issues of Gourmet Magazine.
Photo by Amanda In Oz of
This wonderful tasting salad is so easy to make and looks beautiful also! This
is a definite make-again dish. This makes an excellent starter course,
and is equally great as a light luncheon dish. If you want to impress guests,
this one is the dish to make!
Check out Linda's wonderful
Mango Salad with Grilled Shrimp Recipe
Salad and Salad Dressing,
Yields: makes a large salad
Prep time: 20 min
2 tablespoons packed dark brown sugar, thinly sliced, including seeds
2 tablespoons fresh-squeezed
1 (4-inch-long) fresh hot red
1 medium shallot, thinly sliced
1/4 cup chopped fresh
2 tablespoons chopped fresh
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
Grilled Shrimp (see recipe below)
Make mango salad by whisking together brown sugar and lime juice in a large bowl until sugar is dissolved. Then whisk in red chile
peppers, shallot, cilantro, and mint. Add mangoes, tossing gently; cover and set aside until ready to serve.
Preheat barbecue grill. Grill prepared shrimp on hot grill, turning occasionally, until lightly charred
and just cooked through, about 4 minutes. Remove from grill to a plate.
Toss mango salad again and divide among 4 individual serving plates. Arrange 4 shrimp on top of each serving.
Place a lime wedge on the plate and serve.
Makes 4 (first course) servings.
16 jumbo uncooked
shrimp (1 1/4 pounds)
2 tablespoons vegetable oil
1 medium fresh jalapeņo
chile peppers, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon coarse
salt or sea salt
Peel and devein the shrimp, leaving the tails on.
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
In a bowl, whisk together vegetable oil, jalapeno chile pepper, cumin, and salt; brush over the skewered shrimp until well coated. You
are now ready to grill.