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.