Filippo Berio Grilled Shrimp with Tropical Salsa

Ingredients

2 lb large shrimp (16 to 20 count), peeled, deveined and tails intact

5 tbsp Filippo Berio Extra Virgin Olive Oil, divided

5 tbsp lemon juice, divided

5 tbsp lime juice, divided

1 tsp ground cumin

1 pineapple, peeled, cored and cut in 1/2-inch-thick slices

1 large mango, peeled, pitted and cut in 1/2-inch chunks

1 banana, thickly sliced

Salt and freshly ground pepper

1 red onion, chopped

1/2 cup chopped fresh cilantro

1 large jalapeño pepper, seeded and finely chopped

Directions

Thread shrimp onto metal skewers. Mix together half of the olive oil, half of the lemon juice, half of the lime juice, and cumin. Place shrimp in shallow dish; pour olive oil mixture over top. Cover and refrigerate for 30 minutes.
Preheat grill to medium-high heat; grease grate well. Grill shrimp with lid down for 2 minutes per side or until shrimp are opaque. Keep warm.
Season pineapple, mango and banana with salt and pepper; grill until mango and banana have browned slightly and pineapple is tender. Cut pineapple into small pieces; toss with mango, banana, onion, cilantro and jalapeño pepper. Transfer shrimp to serving platter; spoon salsa over top.

Recipe provided by Joseph Ciminera

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Grilled Shrimp with Tropical Salsa Recipe