Grilled Chili Lime Shrimp Skewers with Mango Salsa – Prairie Research Kitchen Cookbook

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Industry Client Recipes
(With Permission)

Grilled Chili Lime Shrimp Skewers with Mango Salsa

YIELD: 4 SERVINGS, 5 PIECES OF SHRIMP PER SKEWER, 2 SKEWERS PER SERVING

Shrimp Marinade

1/4 cup	Wesson canola oil
1/2 cup	lime juice
1 tbsp + 1 tsp	garlic, fresh, minced
1 tsp	chili flakes
2 tsp	cumin
1 tsp	paprika
1 tbsp + 1 tsp	honey
1/4 cup	cilantro
1 tbsp + 1 tsp	jalapeño, minced
2 tsp	kosher salt
1 tsp	black pepper, ground
40 pieces	shrimp, peeled, de-veined, uncooked, tail on, 21+

Mango Salsa

2 cups	sweet mangos, sliced into small cubes
1 cup	green bell pepper, sliced into small cubes
1/4 cup	red onion, minced
1/4 cup	parsley, chopped
2 tbsp	cilantro, chopped
1/4 cup	lime juice
1 tsp	kosher salt
1/2 tsp	black pepper, ground

Grilled Shrimp

In a large bowl, combine the canola oil, lime juice, garlic, chili flakes, cumin, paprika, honey, cilantro, jalapeño, salt, and pepper. Whisk until properly combined.
Add the shrimp. Toss to coat. Cover and refrigerate. Let the shrimp marinade for 30 minutes to an hour.
Pre-heat a grill to medium-high heat.
Thread 5 pieces of shrimp per skewer. Grill for 3 minutes on each side. Scoop the marinade onto each side while cooking.

Mango Salsa

In a large bowl, combine the mangos, green bell pepper, red onion, parsley, cilantro, lime juice, salt, and pepper. Toss until evenly mixed. Cover and set aside.

Serve 2 shrimp skewers warm with a generous amount of mango salsa on the side.