GRILLED SHRIMP WITH MANGO RADISH SALSA RECIPE - (4.3/5)

Grilled Shrimp with Mango Radish Salsa Recipe - (4.3/5) image

Provided by á-5531

Number Of Ingredients 15

Grilled Shrimp:
1 pound large or medium shrimp, shelled and deveined
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Mango Radish Salsa (recipe follows)
8 tortillas, warmed for serving
Mango Radish Salsa:
2 mangoes, peeled and diced
5 red radishes, finely diced or sliced
1/2 cucumber, peeled, seeded, and finely diced
1/2 red onion, finely diced
1/2 cup chopped fresh cilantro
1 jalapeno, seeded and finely diced
2 tablespoons fresh lime juice

Steps:

For shrimp: Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 375°F. Soak 8 bamboo skewers in water for 30 minutes. Meanwhile, in a medium bowl, toss the shrimp with the lime juice, olive oil, and salt. Set aside at room temperature for about 20 minutes while the grill is heating. Thread 4 shrimp onto each bamboo skewer, piercing through both ends of each shrimp. Clean the grill grids with a wire grill brush. Oil the hot grids with a wad of paper towels soaked in canola oil. Place the skewers on the grill and cook the shrimp for 2 minutes on each side, or just until evenly pink. Push the shrimp off the skewers onto a plate. Serve at once with the mango salsa and warm tortillas. Makes 8 appetizer servings or 4 main-course servings For Salsa: In a medium bowl, gently combine all the ingredients together. This salsa is best served the day it is made.