Grilled Shrimp with Tropical Salsa

Prep Time: 45 min

Cook Time: 5 min

Total Time: 50 min

Servings: 6


  • 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


    • 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