Jalapeño-Mango Shrimp Suzie Lilly Ott   From Every Day with Rachael Ray August 2008 SERVES 6 Prep Time: 25 min Cook Time: 5 min 1 jalapeño chile, seeded and finely chopped 2 tablespoons extra-virgin olive oil 2 teaspoons ground cumin Salt 1 1/2 pounds extra-large shrimp, shelled and deveined 2 tablespoons brown sugar Juice of 2 limes (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 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. 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. 2. 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. Add the shrimp and toss.

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