Grilled Shrimp and Mango Salad
Serving: 4 servings
Ingredients
For the shrimp
- 2 teaspoon of balsamic vinegar
- 2 tablespoons of olive oil
- ½ teaspoon of sugar (white, granulated) (optional)
- ½ teaspoon cayenne pepper
- 1 dozen of jumbo shrimp (uncooked, peeled)
To assemble
- 2 cup of mango , cut into strips or cubes
- 1 iceberg lettuce , green leaf lettuce, shredded
- 1½ dozen of cherry tomatoes , cut into halves
For the dressing
- ½ teaspoon brown sugar (optional)
- 2 tablespoon of balsamic vinegar
- 4 tablespoon of olive oil
- ¼ teaspoon of salt (or more, to taste)
Instructions
Step 1: Season shrimp
- Mix vinegar, oil, sugar, and chili powder. Mix well.Add the shrimp and marinate for an hour in the fridge.
Step 2: Grill shrimp
- Heat a stovetop grill or BBQ over high heat and grill shrimp until they turn pink on one side, turn and repeat.If you wish you can cut the shrimps into small pieces, or serve them whole.
Step 3: Mix dressing
- Mix sugar, vinegar, oil, and salt to taste. Set aside.
Step 4: Serve
- Mix mango, lettuce, and tomatoes. Arrange the shrimp on top.Accompany the salad with dressing.
Cook's notes
If you like your mangos crunchier, pick the ones that aren't ripe yet. If you use ripe mangos don't use the sugar, the mangos are sweet enough.
Nutrition
Calories: 236kcal
