Nosh: Mango Lime Salsa (with Grilled Shrimp)

Mango Lime Salsa (with Grilled Shrimp)

With all of the unpacking and apartment activities, I didn't have a lot of time to plan for this IMBB - Orange event. But I think a lot of people are probably like me -- busy with increased Spring activity, maybe a little short on time. In this case, the best thing to do when it comes to making meals is to go out and see what's fresh that day. So yesterday I went exploring in my new neighborhood and spied a bustling Turkish vegetable market named "Dolphin". Perusing (with near glee) the row after row of fresh produce, my inspiration hit me in the Mango section. They were beautiful, heavy, fragrant things blushing red. If you don't know this, the best way to choose a ripe avocado is to pick it up and sniff the base where the stem used to be. If it smells sweet and fruity, it's ripe.

While I was at the Dolphin market, I took advantage of the freshness around me and also chose plum tomatoes, limes, shallots, avocados, bean pods, and 4 screaming-orange chiles.

This salsa prep is easy -- you'll find yourself humming and sipping your wine as you toss it together, feeling lifted by the bright colors and aroma. The shrimp, unpretentiously dressed in lime and pepper, take only a few minutes on the grill or easier yet, a grill pan. Cool salsa, warm shrimp, and lots of time to enjoy the remaining sun of the day.

Incidentally, I made a quick side dish to balance the color and feel of this entree. I removed beans from thier pods and steamed them, then tossed them while still warm with a light tomato vinaigrette, a knob of butter, and a handful of flat-leaf parsely.

There it is, my IMBB - Orange offering: dinner in a snap!

Ingredients:
1/2 lb (250 grams) medium-sized shrimp, cleaned;
2 flaming orange chiles, julienned and diced;
1 mango, peeled and cut into chunks;
3 limes;
1 avocado;
2 shallots, diced;
2 plum tomatoes, seeded and chopped;
2 tbsp fresh dilled, chopped;
Fresh cracked pepper;
Salt to taste

Method:

Zest 1 lime and set aside. Squeeze 1 lime and toss with shrimp, a few grindings of pepper, and 1 tbsp of the dill. Put shrimp in refrigerator while you prepare the salsa.

Place the mango, chiles, tomatoes, shallot, lime zest, remaining dill, and fresh pepper in a bowl. Pour juice of one lime over. Toss gently and refrigerate.

Meanwhile, heat up your grill or a grill pan over medium-high heat. Grill the shrimp for about 2 - 3 minutes and remove to a plate. Cover with aluminum foil.

When you're ready to serve, cut the avocado into chunks and add to salsa. Squeeze over remaining 1 lime and toss, adjusting seasoning. Place salsa in a bowl and arrange the shrimp around it.

Serves 2 as dinner (with leftover salsa) or 4 as an appetizer.

Thanks to Foodgoat and Ladygoat for hosting this IMBB event!

Curious about the beans? :)