Grilled Shrimp and Mango Salad
Prep Time
Cooking Mode
1 pkg Marina Del Ray Wild Caught Argentinian Shrimp 21/25 (Raw, Easy Peel), thawed
¼ cup Compliments Olive Oil, divided
1 tbsp lime zest, divided
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
¼ tsp each salt and pepper, divided
1 avocado
1 mango
1 red bell pepper
½ small red onion
¼ cup Compliments Cilantro, coarsely chopped (plus leaves for garnish)
3 tbsp lime juice
1 pkg Marina Del Ray Wild Caught Argentinian Shrimp 21/25 (Raw, Easy Peel), thawed
¼ cup Compliments Olive Oil, divided
1 tbsp lime zest, divided
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
¼ tsp each salt and pepper, divided
1 avocado
1 mango
1 red bell pepper
½ small red onion
¼ cup Compliments Cilantro, coarsely chopped (plus leaves for garnish)
3 tbsp lime juice
Directions
1Keeping shells on, pat shrimp dry with paper towel. In a mixing bowl, drizzle shrimp with 2 tbsp (30 mL) olive oil. Sprinkle with half the lime zest and all the cumin, paprika, turmeric, plus half the salt and pepper. Rub mixture onto the shrimp, allowing the marinade to soak under the shells. Use immediately or cover and chill up to 4 hr.
2In a large bowl, place the avocado, mango, bell pepper, onion, chopped cilantro and lime juice. Add remaining olive oil, lime zest, salt and pepper. Gently mix. Use immediately or cover and chill up to 4 hr.
3On BBQ at medium-high heat, cook shrimp directly on grill, 2 to 3 min. per side, until shells are lightly charred, shrimp is opaque and reaches an internal temperature of 70°C (158°F). Serve alongside the mango salad, garnished with whole cilantro leaves.
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Personal Note
Personal Note
