Grilled Chile-Lime Marinated Shrimp with Mango Salsa

for the shrimp:
3/4 pound large shrimp, peeled and deveined
8 bamboo skewers, soaked in water
2 tablespoons lime juice (about 1 lime)
1 tablespoon olive oil
1 teaspoon ancho chile powder
fine sea salt
freshly ground black pepper

for the mango salsa:
1 large firm mango, peeled, pitted, and diced
1/2 red onion, finely chopped
1/4 cup cilantro leaves, finely chopped
1 small jalapeño pepper, seeded and finely chopped
2 tablespoons lime juice (about 1 lime)
1 tablespoon extra-virgin olive oil
fine sea salt
freshly ground black pepper

for grilling and serving:
canola oil, for grilling
lime wedges, for serving

Thread 2 to 3 shrimp per skewer and place in a baking dish. Add lime juice and olive oil. Sprinkle with chile powder, salt, and pepper. Marinate for 15 to 30 minutes in the refrigerator.

Meanwhile, make the salsa. Combine mango, onion, cilantro, and jalapeño in a bowl. Dress with lime juice and olive oil. Season with salt and pepper. Toss to combine. Chill until ready to serve.

Preheat a grill or grill pan at medium-high to high heat. Once grill is hot, moisten a paper towel with canola oil and wipe down grates.

Remove shrimp skewers from marinade and place on grill. Discard marinade. Grill 2 to 3 minutes per side. Serve immediately with mango salsa and wedges of lime. Yield: 4 appetizer servings.

 

 - Recipe courtesy of  Gastronomer's Guide.