This is another one of those "what's in the fridge" meals, but it certainly didn't taste like it. The recipe from Gourmet feels like the best of summer, even though the snow has been covering Chicago for a couple weeks now. It's a perfect mix of the sweet and the heat, and a really easy starter to prepare.
The shrimp are supposed to be cooked on the grill, but I'm not lugging my little grill out in the snow. I just used a grill pan, which worked fine. I'm sure the flames would add another dimension to the dish, so go for it if you happen to live some place that's not below 30 degrees right now. If you do use a grill, Gourmet recommends skewering the shrimp so they don't fall into the fire. Of course, if there is no fire, there is no need to waste your time skewering up the shrimp. Your choice.
Grilled Shrimp and Mango Salad
- serves 2 -
Adapted from Gourmet
For the mango salad:
1 tablespoon brown sugar
1 tablespoon lime juice
1/2 jalapeno, thinly sliced
1/2 shallot, thinly sliced
2 tablespoons cilantro, choppped
1 mango, peeled and thinly sliced
For the grilled shrimp:
3/4 pound of fresh shrimp, shelled but leaving the tail on
1 tablespoon Canola oil
1/2 jalapeno, minced
1 teaspoon ground cumin
Pinch of salt
1. Combine the brown sugar and lime in a large bowl, and whisk together. Then add the sliced jalapeno, shallot, cilantro, and sliced mango. Toss gently and set aside.
2. In another bowl, whisk together the Canola oil, minced jalapeno, cumin and salt. Add shrimp and toss until coated.
3. Preheat a grill or grill pan to medium heat. Add the shrimp and cook for about 2 to 3 minutes, flipping halfway through. Toss with the mango salad and serve.
Dinner Tonight: Grilled Shrimp and Mango Salad
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