 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Rachael Ray Ingredients:
1 jalapeno chile, seeded and finely chopped |
2 tablespoons extra virgin olive oil |
2 teaspoons ground cumin |
salt |
1 1/2 lbs shrimp, shelled and deveined |
2 tablespoons brown sugar |
2 limes, juice of (about 1/4 cup) |
2 mangoes, cut into cubes |
1 1/2 cucumbers, peeled seeded and cut into cubes |
6 radishes, halved and thinly sliced |
2 scallions, sliced |
1/4 cup chopped cilantro |
Directions:
1. Preheat an outdoor grill or grill pan to medium-high heat. In a large bowl, whisk together the jalapeño, olive oil, cumin and 1/2 teaspoon salt.
2. Add the shrimp and turn to coat. Grill the shrimp until just cooked through, 2 to 3 minutes per side; let cool. Halve the shrimp lengthwise.
3. In a large bowl, dissolve the brown sugar in the lime juice. Add the mangoes, cucumbers, radishes, scallions and cilantro; toss and season with salt.
4. Add the shrimp and toss.
|
|