Appetizer Recipes

Ingredients:

For mango salad:
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chili peppers, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced

For shrimp:
16 jumbo shrimp (1 1/4 pounds), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chili peppers, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Lime wedges

Methods:

Make mango salad: Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chili, shallot, cilantro, and mint.Add mangoes, tossing gently.

Grill shrimp: Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

Prepare grill.Whisk together oil, jalapeno chile, cumin, and salt brush on skewered shrimp until well coated.Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.

Toss mango salad again and divide among 4 individual serving plates.Arrange 4 shrimp on top of each serving.