Grilled Shrimp with Radish and Mango Salsa

Last week I went home to have a NFT meal with my parents. Also known as my future roommates. Meaning no Lish. I’ll give you one guess as to what I made.



While the allergic are away, the Angela will play.

Here in sunny SoCal, the days are getting longer and hotter so I couldn’t resist firing up the grill at my future home.

I’d love to go on and on about something witty and fabulous, but I am WAY too hung over for that.

I wanted to celebrate Cinco de Mayo, and celebrate I did. With tequila shots. Idiot.

Enough jibber jabber. Make this. It’s delicious.

You will need…

For the Shrimp:
12 large shrimp
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper

For the 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

Start by marinating the shrimp in a large bowl with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill.

While the shrimp is marinating, combine all of the salsa ingredients but the limes in a bowl.

Remove the peel and pith from the limes and cut between the membranes to remove the segments.

Add these "supremes" to the salsa and squeeze the juice from the membranes over the salsa. Season the salsa with salt and pepper to taste.

When the grill is nice and hot, grill the shrimp on each side until they turn pink, about 5 minutes depending on size of your shrimp.

If you want to get really grilltastic, heat the salsa up on the grill over some tin foil.

To serve, place the shrimp over a bed of the salsa and go to town.

I really wanted to take some of this to work the next day for lunch. Mom and Dad made sure that wasn’t an option.

Love and Beer Floats