Mango-Chili Grilled Shrimp (4 Servings)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1 small minced shallot
1 minced garlic clove
1 minced red Thai chili
1 tablespoon finely grated fresh ginger
1 tablespoon chopped cilantro
1 peeled mango cut into ¼ inch dice
2 pounds large shrimp, shelled and deveined
1 cup baby arugula
Kosher salt
Freshly ground pepper
1. Stir together the three tablespoons of olive oil with the vinegar, shallot, garlic, chile, ginger and cilantro. Fold in the mango and season with salt.
2. Drizle the shrimp with oil, toss to coat and season with salt and pepper. Grill shimp on high, turning once, untile lightly charred and just cooked through, about 4 minutes.
3. Transfer the shrimp to plates and top with mango salsa. Add arugula to place, drizzle with olive oil and season with salt and pepper.
Enjoy!
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