Time: 15 min.
Complexity: easily
Servings: 4

Delight your guests with a vibrant and impressive shrimp appetizer with an exotic sauce. Large grilled shrimp are served individually in glasses with a fresh salsa made with mango, jalapeño, red onion, and cilantro, seasoned with lime juice. Its fruity sweetness harmoniously balances the heat of chili and the tartness of citrus. The flavor is bright and refreshing – a true compliment to the fried shrimp. Pair each serving with plantain chips. The perfect treat for a Hawaiian-themed party.

Ingredients:

• 700 g large shrimp, peeled and deveined
• 2 tbsp chopped fresh cilantro
• 2 large mangoes, peeled, pitted and finely diced
• Juice of 2 limes
• 1 jalapeño, seeded and finely diced
• Half a red onion, finely diced
• 1/4 cup extra-virgin olive oil
• Plantain chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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shrimps, mango, jalapeno pepper, lime juice, cilantro, plantain, banana chips

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Preparation:

Step 1
• In a medium bowl, combine cilantro, mango, lime juice, jalapeño, and red onion. Divide half of the mixture evenly among four wide-mouth glasses, reserving the remaining half for topping.
Step 2
• Meanwhile, preheat a grill or grill pan over medium-high heat.
Step 3
• Place the shrimp in a large bowl and toss with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Grill the shrimp on each side until pink and lightly charred, 1 to 2 minutes.
Step 4
• Place shrimp in 4 salsa cups and top with remaining salsa. Garnish with plantain chips.

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