2 cups olive oil
8 garlic cloves -- thinly sliced
2 limes -- juice of
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 pounds large shrimp - -- (20 to 24 shrimp),
-- peeled and deveined
lime wedges for garnish -- (optional)
=== mango salsa ===
2 ripe mangoes
6 green onions -- including tender
-- green tops, thinly
-- sliced
2 fresh jalapeno chili peppers -- stemmed, seeded i
desired -- and finely diced
1/4 cup coarsely-chopped fresh cilantro -- (fresh coriand
2 limes -- juice of
1 teaspoon salt
Instructions:
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
