Grilled Shrimp with Mango, Lime and Radish Salsa

Name: Grilled Shrimp with Mango, Lime and Radish Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 12 large shrimp; 1/4 cup extra-virgin olive oil; 1 lemon, juiced; Kosher salt and freshly ground black pepper; 2 limes; 2 mangoes, diced; 4 to 5 red radishes, diced; 1 red onion, diced; 1 tablespoon chili powder; 1/2 bunch fresh cilantro leaves, chopped; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper

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Level: Easy
Total: 55 min

Prep: 15 min
Inactive: 30 min
Cook: 10 min

Yield: 6 servings

Nutrition Info

Level: Easy
Total: 55 min

Prep: 15 min
Inactive: 30 min
Cook: 10 min

Yield: 6 servings
Nutrition Info

Ingredients

12 large shrimp

1/4 cup extra-virgin olive oil

1 lemon, juiced

Kosher salt and freshly ground black pepper

Salsa:

2 limes

2 mangoes, diced

4 to 5 red radishes, diced

1 red onion, diced

1 tablespoon chili powder

1/2 bunch fresh cilantro leaves, chopped

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.