Smokin' Shrimp With Mango Salsa

Name: Smokin' Shrimp With Mango Salsa
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cedar plank, soaked in water for 3-4 hours; 16 extra colossal freshwater shrimp, thawed and peeled; 2 smoked chipotle peppers, minced; 1/2 lime, juiced and zest; 1 tablespoon .liquid honey; sea salt; 1 mango, peeled and finely diced; 1 small red pepper, seeded and finely diced; 1 shallot, peeled and finely diced; 2 green onions, washed, trimmed, and very thinly sliced; 1 teaspoon finely minced fresh ginger; 1 teaspoon liquid honey; 1 garlic clove, finely minced; 1/2 lime, juiced; sea salt and pepper

Submitted by Chef mariajane

"The Mango Salsa is great with anything - mild, smoky or spicy off the barbecue. See what combination you can come up with this summer -"

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Ready In:: 30mins
Ingredients:: 15
Serves:: 4

ingredients

1 cedar plank, soaked in water for 3-4 hours
16 extra colossal freshwater shrimp, thawed and peeled
2 smoked chipotle peppers, minced
¹⁄₂ lime, juiced and zest
1 tablespoon .liquid honey
sea salt
1 mango, peeled and finely diced
1 small red pepper, seeded and finely diced
1 shallot, peeled and finely diced
2 green onions, washed, trimmed, and very thinly sliced
1 teaspoon finely minced fresh ginger
1 teaspoon liquid honey
1 garlic clove, finely minced
¹⁄₂ lime, juiced
sea salt and pepper

directions

Toss together the mango, red pepper, shallot, ginger, garlic and lime juice in a mixing bowl. Refrigerate until needed. (this can be made the day before if you like,) Before serving, let the mango salsa come to room temperature, mix in the green onions and season to taste with sea salt and pepper.
Combine the shrimp, chipotle peppers, lime juice, lime zest, and honey in a large plastic freezer bag or bowl and mix well. Refrigerate for 20 minutes.
Pre-heat your grill at medium high on one side and medium low on the other with the lid closed. Set the soaked plank on the medium low side, close the lid and wait for smoke. When you see and smell the plank smoking,, quickly open the lid, ligfhtly brush the plank with oil and arrange the shrimp on the cedar plank.
Close the lid and cook for another 5-7 minutes until the shrimp are cooked through. They will be just firm to the touch and opaque in color.
Remove the plank from the grill and set it on the stone, tile or baking tray (because there may be burning embers on the underside of the cedar board). Serve with Mango Salsa.
(The smell of the smoking plank combined with the taste of the Smokin' Shrimp paired with the Mango Salsa will be a BBQ epiphany. Make the mango salsa the day before and refrigerate it overnight. This will allow all the flavors to mingle and give you one less thing to worry about when you are grilling the shrimp).

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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