From “The Oprah Magazine Cookbook” (Hyperion). Recipe by Nina Simonds. Serves 6.
Ingredients
salsa
2 large ripe mangoes, peeled, pitted and diced
1/4 cup minced red onion
1/4 cup chopped cilantro leaves
3 tablespoons fresh lime juice
1 teaspoon minced fresh ginger
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
shrimp
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons reduced-sodium soy sauce
2 tablespoons fresh orange juice
2 tablespoons olive oil, for grilling
Directions
To make the salsa: Combine all ingredients in a bowl. Set aside.
To prepare the shrimp: Rinse and drain shrimp; pat dry with paper towels. In a bowl, combine shrimp, soy sauce and orange juice. Let stand 10 minutes.
Meanwhile, prepare a grill, oiling the grill rack. Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour). Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through. Remove from skewers and place on a serving platter. Serve with mango salsa and rice.
