Grilled Shrimp with Mango Salsa
The Oprah Magazine
This is an easy and appealing shrimp dish to make for
company. If there are any leftovers, serve them in a salad, stir-fry, or as a
garnish for butternut squash soup.
"I love the combination of hot seafood and cold spicy fruit," Nina Simonds says
of this recipe.
2 large ripe
mangoes, peeled, pitted, and diced
1/4 cup(s) minced
1/4 cup(s) chopped
3 tablespoon(s) fresh
1 teaspoon(s) minced
1/2 teaspoon(s) salt,
or to taste
1/4 teaspoon(s) freshly
ground black pepper
1 1/2 pound(s) large
shrimp, peeled and deveined
2 tablespoon(s) reduced-sodium
2 tablespoon(s) fresh
2 tablespoon(s) olive
oil, for grilling
To make salsa: Combine
all ingredients in a bowl. Set aside.
To make shrimp: Rinse
and drain shrimp; pat dry with paper towels.
In a bowl, combine shrimp, soy sauce, and orange juice. Let stand 10
Meanwhile, prepare a grill, oiling the
grill rack. Thread shrimp onto metal skewers (or wooden skewers that have
been soaked in water for
about an hour). Brush with oil and grill over medium heat, regularly
brushing with soy mixture, 3 to 4 minutes per side, until shrimp are
cooked through. Remove from skewers and place on a serving platter. Serve
with mango salsa and Basmati
Rice with Toasted Pine Nuts.