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Ingredientes
- 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
- 1 medium fresh jalapeño chile, minced, including seeds
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- Accompaniment: lime wedges
- Special equipment: 16 (8-inch) wooden skewers (optional)
Direcciones
- 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, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 66 | 56% |
| Total Fat 7.47g | 9% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 36mg | 12% |
| Sodium 331mg | 14% |
| Potassium 91mg | 3% |
| Total Carbs 8.19g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 6.83g | 5% |
| Protein 5.16g | 8% |
