Grilled Shrimp & Mango Vinaigrette

Added by Bob Bob over 8 years ago
Made some time ago
appetizers gluten-free grilled

Ingredients

  • 32 large shrimp, about 1½ lbs., peeled and deveined
  • Marinade:
  • ¼ cup canola oil
  • 1 tsp. kosher salt
  • 1 tsp. granulated garlic
  • ½ tsp. freshly ground black pepper
  • ½ tsp. ground cayenne pepper
  • Vinaigrette:
  • ½ cup roughly chopped ripe mango (about ½ a mango)
  • ¼ cup canola oil
  • ¼ cup fresh cilantro leaves
  • 1 whole scallion, root end trimmed
  • 1 Tbs. fresh lime juice
  • 1 Tbs. rice vinegar
  • 1 half-inch section fresh ginger, peeled and chopped
  • ½ tsp kosher salt
  • ¼ tsp. freshly ground black pepper

Instructions

  1. To make the marinade: In a large bowl, mix the marinade ingredients. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for up to 1 hour.

  2. To make the vinaigrette: In a blender or food processor, combine the vinaigrette ingredients. Process for about 1 minute or until texture is smooth and emulsified.

  3. Remove the shrimp from the bowl and discard the marinade. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve shrimp warm with the vinaigrette.

Makes 4 to 6 servings.