Mango Salad and Grilled Shrimp

By á-2338

Ingredients

• For mango salad
• 2 tablespoons packed dark brown sugar
• 2 tablespoons fresh lime juice
• 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
• 1 medium shallot, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 firm-ripe mangoes, pitted, peeled, and thinly sliced
• For shrimp
• 16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
• 2 tablespoons vegetable oil 2 tbsp lime juice
• 1 medium fresh jalapeño chile, minced, including seeds
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• Accompaniment: lime wedges

Preparation

Step 1

Special equipment: 16 (8-inch) wooden skewers (optional)

Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.

Grill shrimp:
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

Prepare grill.
Whisk together oil, jalapeño, cumin, lime juice and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.