Grilled Shrimp with Mango Salsa

This is what you eat when it's 110 degrees, as it is in Arizona right now. My AC is cranking, the stove-top grill pan is fired up, and the mangoes are sweet and delicious. A quick grilling of shrimp doesn't heat up the kitchen, and the dinner is super satisfying - even in purgatory.

If you live somewhere a little cooler than Hades, you can grill the shrimp outside!

Grilled Shrimp with Mango Salsa

1 1/2 pounds extra large or jumbo shrimp, peeled and deveined (leaves the tails on for presentation if desired)
2 1/2 tablespoons fresh lime juice, divided
2 1/2 tablespoons chopped fresh cilantro, divided
1 tablespoon olive oil
Salt and freshly ground black pepper
Cooking spray
2 cups diced fresh mango
2 tablespoons minced white onion
1/2 teaspoon grated garlic

In a shallow bowl, combine 2 tablespoons of the lime juice, 1/2 tablespoon of the cilantro, olive oil, and salt and pepper to taste (about 1/4 teaspoon each for me). Add the shrimp and toss to coat. Let marinate for 10 to 15 minutes.
Meanwhile, in a medium bowl, combine the mango, remaining lime juice, remaining cilantro, onion, and garlic. Mix well and season to taste with salt and pepper. Set aside.
Coat a stove-top grill pan with cooking spray and preheat to medium-high. Add the shrimp to the hot pan and cook for 2 to 4 minutes, until opaque and cooked through, turning a few times to ensure even browning.
Serve the shrimp with the mango salsa.

Serves 4


Photo: Aduldej