From the Kitchen of David Olson, Grand Rapids, Michigan, abachelorandhisgrill.com
"My love of the Gulf Coast inspired this spicy-sweet dish."
Makes 6 to 8 servings
1 large mango, peeled and cubed
1/4 cup loosely packed fresh mint leaves
1 teaspoon lime zest
4 tablespoons fresh lime juice
2 tablespoons bottled sweet chili sauce
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds peeled and deveined large, raw shrimp
Preheat grill to 350° to 400° (medium-high) heat. Process mango, mint leaves, lime zest, lime juice, chili sauce, ginger, garlic, dried crushed red pepper, olive oil, kosher salt, and black pepper in a food processor 15 seconds or until combined. Stir together shrimp and 1/2 cup mango mixture; let stand 5 minutes. Remove shrimp from marinade, discarding marinade. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Toss shrimp with 4 to 6 Tbsp. mango mixture. Serve with remaining mango mixture.