From the Kitchen of David Olson, Grand Rapids, Michigan, abachelorandhisgrill.com
"My love of the Gulf Coast inspired this spicy-sweet dish."
Southern Living JULY 2013
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.
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