Grilled Shrimp with Mangoes and Chile
Recipe from Food & Wine

Luke Mangan particularly likes juicy, sweet Yamba prawns (a.k.a., shrimp) from New South Wales, but any variety of fresh, large shrimp will do.


Grilled Shrimp with Mangoes and Chile
Quentin Bacon

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Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Fish and Seafood, Fruit, Grilled Shrimp, Grilling Shrimp, Mangos, Shrimp
 
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Ingredients
  • 3  tablespoons
    extra-virgin olive oil, plus more for drizzling
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  • 2  tablespoons
    white wine vinegar
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  • 1 
    small shallot, minced
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  • 1 
    garlic clove, minced (optional)
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  • 1 
    red Thai chile, minced
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  • 1  tablespoon
    finely grated fresh ginger
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  • 1  tablespoon
    chopped cilantro
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  • 1 
    mango, peeled and cut into 1/4-inch dice
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  •  
    Salt
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  • 2  pounds
    large shrimp, shelled and deveined
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  •  
    Freshly ground pepper
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  • 1  cup
    baby arugula
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Directions
1.
Light a grill or preheat a grill pan. In a medium bowl, stir the 3 tablespoons of olive oil with the vinegar, shallot, garlic, chile, ginger, and cilantro. Fold in the mango and season with salt.
2.
Drizzle the shrimp with oil, toss to coat and season with salt and pepper. Grill the shrimp over high heat, turning once, until lightly charred and just cooked through, about 4 minutes.
3.
Transfer the shrimp to plates and top with the mango salsa. Mound the arugula leaves alongside and drizzle with olive oil. Season with salt and pepper and serve right away.
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