Preparation:
In a frying pan over medium heat, warm the olive oil. Add garlic and cook, stirring occasionally, until soft, 3 to 5 minutes. Remove from the heat, pour into a shallow non-aluminum dish, and let cool. Add the lime juice, salt, and pepper. Mix well.
Using bamboo skewers, thread 4 or 5 shrimp onto each skewer, passing the skewer through points near both head and tail sections of each shrimp. Place the skewers in the olive oil mixture, turning to coat evenly. Cover and let marinate in the refrigerator for at least 2 hours or up to 12 hours.
To make the salsa, peel each mango and cut the flesh from the pit. Cut into 1/4-inch dice and place in a bowl. Add the green onions, chilies, cilantro, lime juice, and salt. Stir to mix, cover, and refrigerate for at least 30 minutes before serving.
Prepare a fire in a charcoal grill.
When the fire is hot, place the skewers on the grill rack about 3 inches from the coals and grill, turning once, until the shrimp turn pink and are opaque throughout, about 3 minutes per side.
To serve, arrange a bed of salsa on each plate and top with a skewer of shrimp, or remove the shrimp from each skewer and arrange atop the salsa. Garnish with lime wedges, if desires, and serve.
Comments: Perfect for a hot summer night, this tropical dish partners grilled seafood with the exotic sweetness of mangoes and the punch of cilantro. Although mangoes are native to India, they came to the New World via Brazil in the 1700s, and are now widely available all over Mexico. The salsa complements fish or chicken as well.
Source: "CANTINA: THE BEST OF CASUAL MEXICAN COOKING" by Susan Fenniger and Mary Sue Milliken |
