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It’s been a long winter!! Spring is finally starting to win out and the weather is getting better. It’s time to get those grills ready and fire them up!
Here’s how you do it:
Peel the mango and cut it carefully away from the seed. I like to take the seed over to the sink after I’ve cut all I can off of it, and suck up all the delicious bits of mango that still cling to it. Waste not!
Here’s how you do it:
Heat the grill to medium high and cook the shrimp over the direct heat, about 3 minutes on each side. Be careful not to over cook – it will get rubbery.
Serve the grilled shrimp with the mango salsa, garnished with some chive stems and a wedge of lime. Can be served hot or cold. Delicious!
jalapeño
sauté
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