Thai Mango Salad with Grilled Shrimp
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Servings: 4
RECIPE INGREDIENTS
- Thai Mango Salad:
- 1/4 cup lime juice
- 2 tbsp granulated sugar
- 2 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
- 2 tbsp sweet Thai chili sauce
- 1 tbsp fish sauce
- 1 fresh Thai chili, seeded and thinly sliced
- 2 mangos, peeled and cut into matchsticks
- 1 red pepper, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- Grilled Shrimp:
- 2 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
- 2 tbsp sweet Thai chili sauce
- 2 cloves garlic, minced
- 1/2 tsp salt
- 20 large shrimp, thawed, peeled and deveined
RECIPE DIRECTIONS
- Preheat grill to medium heat; grease grate well. In bowl, whisk together oil, chili sauce, garlic and salt. Add shrimp; toss to coat; thread onto 4 skewers.
- Place skewers on greased grill over medium heat; close lid and grill, turning once, for 5 minutes, or until shrimp are cooked through.
- Divide mango salad among 4 plates; top each portion with shrimp skewer.
Thai Mango Salad: In large bowl, whisk together lime juice, sugar, olive oil, chili sauce, fish sauce and fresh chili. Add mangoes, red pepper, carrot, red onion, cilantro and mint; toss gently.
Grilled Shrimp:
Tip:If using wooden bamboo skewers, presoak in water to prevent burning.