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

    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:

    • 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.

     

    Tip:If using wooden bamboo skewers, presoak in water to prevent burning.