2 tablespoons packed dark brown sugar
2 tablespoons fresh-squeezed 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 leaves
2 tablespoons chopped fresh mint leaves
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 jalape 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.