I recently stumbled across a recipe for mango salad with grilled shrimp on Epicurious.com and decided to give it a try tonight. I changed a few things to fit the ingredients I had on hand (lemon juice for lime, no jalapenos, and dried cilantro rather than fresh) and of course seasoned to taste rather than measured.
In the end, I was mostly happy with the dish served at room temperature, which made it a refreshing dinner at the end of a sticky, humid day. I also think this would be a great summertime picnic dish and could easily be made to serve a crowd. The slight char of the shrimp and subtle flavor of the cumin worked well with the sweetness of the mango salad. The best part hands-down were the shrimp which I allowed to marinate in the cumin, salt and oil (olive rather than vegetable) for 20 minutes before grilling indoors. The one thing I would do differently next time is to be sure to use limes, the lemons just didn’t give it right tang. Oh -and I have I mentioned recently how much I love fresh mint?
Here’s the link to the recipe on Epicurious.com.