Grilledshrimpwithmangosalsa Recipes

Steps:

• In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
• Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

Steps:

• MAKE THE SALSA:.
• Combine all ingredients in a bowl.
• Set aside, so they can marry.
• TO MAKE THE SHRIMP:.
• Rinse and drain shrimp; pat dry with paper towels.
• In a bowl, combine shrimp, soy sauce and orange juice.
• Let stand 10 minutes.
• Meanwhile, prepare a grill, oiling the grill rack.
• Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
• Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
• When finished grilling, remove from skewers and place on a serving platter.

Steps:

• Wooden skewers, soaked in water for 30 minutes
• Preheat oven to 350 degrees F.
• For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
• For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
• Spear 3 shrimp on each bamboo skewer.
• Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
• Place salsa in a decorative bowl and serve with shrimp skewers immediately.

Steps:

• In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
• Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
• Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

Steps:

• Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
• Add minced garlic and cook for another couple minutes.
• Next, add the diced mangos and simmer over low heat for another 10 minutes.
• Ad orange juice, brown sugar, salt, pepper and jalapeno.
• Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
• Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
• For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
• Saute in a pan over medium high heat until pink about 7-10 minutes.
• For tuna: preheat saute pan over high heat.
• Season tuna steaks with salt and pepper on both sides.
• Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
• Serve with mango salsa!

Steps:

• Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
• Meanwhile, preheat a grill or grill pan to medium-high heat.
• Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
• Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.