Mango Salad with Grilled Shrimp
 

This recipe is from the Mnemba Island Lodge and was featured in the May 2001 issues of Gourmet Magazine. 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 Recipes.

Mango Salad with Grilled Shrimp

For mango salad:
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile peppers, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced

For shrimp:
16 jumbo shrimp (1 1/4 pounds), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeņo chile peppers, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Lime wedges
 

Make mango salad: 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.

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

Prepare grill.
Whisk together oil, jalapeno chile, cumin, and salt; 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 individual serving plates. Arrange 4 shrimp on top of each serving.

Makes 4 (first course) servings.