Grilled Gulf Shrimp w/ Mango Salsa
On a recent vacation to the Emerald Coast, a.k.a. the Panhandle, a.k.a. the Gulf Coast, I was asked by our hosts if I would cook dinner for everyone one night.
Not too much pressure.
Hey, I thought I was on vacation.
What could I make for 8 people? It was not my kitchen, and I had no idea what kind of markets they had in that part of Florida. It was going to be dinner on the patio, and since I have a food blog, they figured I could just "whip something up".
I took a bike ride and got lucky and found a fantastic little fish market on Route 30-A that closes its doors when the fresh fish runs out. They had beautiful Red fish, Grouper and fresh Gulf shrimp, stuff we NEVER see in the NYC area. This was fresh caught stuff and CHEAP! I was excited.
I decided to make grilled Jumbo Gulf Shrimp and some kind of fresh salsa to go with.
I was winging it.
I paired it with my beet and orange salad on arugula (which is always so easy), and it was a big hit with everyone. I came out looking like a star!
Next time I am staying at a hotel!
Shrimp and Marinade:
1 lb. of jumbo shrimp, peeled but tail left on
1/4 cup of soy or teriyaki sauce
juice of 2 limes
3 cloves minced garlic
3 tbsp of sesame oil
Marinate your cleaned shrimp in the marinade for about 30 minutes and not more than an hour.
1 ripe mango, peeled and diced (good luck cutting the mango, what a pain)
1 ripe avocado, diced
a tsp of kosher salt
1/4 cup of minced red onion
1 jalapeno pepper, seeded and diced (or 1/4 of a red bell pepper, diced)
juice of a lime
handful of cherry tomatoes, quartered
1/4 cup of chopped cilantro
You can make your salsa 2 hours ahead and keep to the side.
Grill your shrimp on medium high heat for 3 minutes on each side.
Place your shrimp and salsa on a platter and serve with either black corn tortilla chips or rolled up in warm flour tortillas.