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Recipe Summary test

prep:
30 mins
cook:
5 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the mango, red onion, jalapeno, ginger, lime juice and 2 teaspoons of the olive oil in a bowl. Cover and refrigerate for at least 30 minutes or up to 2 days. Season to taste with salt.

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  • Stir the salt and brown sugar into 1 quart of cold water until dissolved. Add the shrimp and refrigerate for 30 minutes.

  • In a medium bowl, whisk the remaining 1/4 cup of olive oil with the chopped cilantro, honey, garlic, parsley, red pepper flakes and wine and set aside.

  • Remove the shrimp from the brine and rinse thoroughly, then pat dry. Toss the shrimp with the marinade. Transfer the shrimp and marinade to a resealable plastic bag and marinate for at least 20 minutes or up to 45 minutes in the refrigerator.

  • Preheat the broiler or a grill. Cook the shrimp until just cooked through, about 1-1/2 minutes per side. Arrange the shrimp on plates and top with the mango salsa and cilantro sprigs. Serve warm or at room temperature.

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