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Grilled Shrimp with Mango and Red Onion Relish

Photo: Randy Mayor; Styling: Jan Gautro
Yield 12 servings (serving size: 4 ounces shrimp and 1/2 cup relish)
Serve this festive dish along with Cuban-Style Black Beans and Rice.

Ingredients

  • 1 medium red onion, cut into 1/4-inch-thick slices
  • Cooking spray
  • 3 cups diced peeled mango
  • 2 1/4 teaspoons salt, divided
  • 2 cups chopped seeded tomato
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon grated lime rind
  • 2 minced serrano chiles
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 pounds extralarge shrimp, peeled and deveined
  • 3 garlic cloves, minced

Nutrition Information

  • calories 210
  • caloriesfromfat 12 %
  • fat 2.8 g
  • satfat 0.6 g
  • monofat 0.5 g
  • polyfat 1.1 g
  • protein 31.5 g
  • carbohydrate 13.7 g
  • fiber 1.6 g
  • cholesterol 230 mg
  • iron 3.9 mg
  • sodium 670 mg
  • calcium 95 mg

How to Make It

  1. Prepare grill.

  2. Lightly coat onion slices with cooking spray. Place onion on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Combine onion, mango, 1 teaspoon salt, and next 6 ingredients (through chiles) in a large bowl.

  3. Combine oregano, remaining 1 1/4 teaspoons salt, pepper, shrimp, and garlic in a large bowl, and toss well. Thread shrimp onto skewers. Place skewers on grill rack coated with cooking spray; grill for 2 minutes on each side or until done.