Grilled Shrimp with Sunny Mango Salsa
Ingredients
A note about gluten: Made with gluten-free mustard, this recipe is gluten free.
12
(10") wooden skewers
3 cups
chopped fresh or jarred mangoes (about 3 mangoes, peeled and pitted)
1 ½ cups
diced mixture of red, yellow and orange bell peppers
½ cup
chopped red onion
¼ cup
chopped fresh cilantro
⅓ cup
Kowalski's Signature Citrus Vinaigrette Dressing (from the Grocery Department)
¼ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1
shallot, finely chopped
1 tbsp.
chopped fresh Italian parsley
1 tbsp.
chopped fresh basil
2 tsp.
minced garlic
1 tsp.
Dijon mustard
½ tsp.
dry mustard
½ tsp.
kosher salt
⅛ tsp.
freshly ground Kowalski's Black Peppercorns
1 ½ lbs.
fresh shrimp, (16-20 per lb.), peeled and deveined, tails on
- cooked jasmine rice, for serving
Directions
- Soak wooden skewers in water for 1 hr.
- In a large mixing bowl, combine mangoes, bell peppers, onion and cilantro; toss with dressing. Refrigerate salsa, covered, until ready to use.
- In a small mixing bowl, combine next 10 ingredients (through black pepper); set aside.
- Divide shrimp between skewers, using 2 skewers for each serving to keep shrimp from rotating when grilled.
- Place skewers in a gallon-size zipper-closure food storage bag; pour marinade into bag and seal. Marinate shrimp for 1 hr. at room temperature or up to 24 hrs. in the refrigerator (discard marinade when finished).
- Preheat grill to medium-high heat; clean grill grates.
- Grill shrimp, covered, just until shrimp are opaque in the center (2-2 ½ min. per side).
- Serve shrimp with rice and salsa.
