Mango Salad with Chile-Grilled Prawns

Ingredients, 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

Ingredients, Shrimp

  • 16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 medium fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • Accompaniment: lime wedges

Tools

  • Long Wooden Skewers (soaked)
  • Grill

Directions

  1. 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.
  2. Skewer shrimp: Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
  3. Grill Shrimp: Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
  4. Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.