I found a mango salsa recipe in my mom’s recipe files after she passed away. I recognized the handwriting on the recipe card as my cousin Beth Kidwell’s, so I knew it would be good as Beth is a real foodie with a family full of gourmet cooks. Looking for something to pair it with, I decided to create a grilled shrimp taco, using the chipotle lime vinaigrette I created last year as the marinade for the shrimp. I tested the resulting dish out on our friends this past Memorial Day, and it received rave reviews! You know people love it when they ask for the recipe, so here it is . . .
Grilled Chipotle-Lime Shrimp Tacos with Tomato Mango Salsa Recipe
(Serves 8 to 10)
1 cup extra virgin olive oil
1/2 cup fresh lime juice
1 teaspoon chopped garlic
4 teaspoons pureed chipotle peppers in adobo sauce
4 tablespoons chopped fresh cilantro
2 teaspoons cumin
1 1/2 teaspoons sugar
3 pounds large shrimp, shelled and deveined
Tomato Mango Salsa:
3 to 4 small champagne mangoes or 2 regular mangoes
4 medium ripe tomatoes
1/4 cup chopped red onion
2 jalapeno peppers, seeded and chopped
1 bunch cilantro, chopped
around 12 (8-inch) flour tortillas
Soak around 20 long wooden skewers in water for 2 to 3 hours.
To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, garlic, pureed chipotle peppers, cilantro, cumin and sugar until well blended. Taste and adjust seasonings as needed. Set aside.
Thread around 7 shrimp on each skewer, threading through the head and the tail of each shrimp (they form a “u” on the skewer). Place them in a large baking dish or rimmed cookie sheet (you may need to turn them on their side so they will all fit). Drizzle the marinade over the top, making sure to cover each shrimp. Set aside for around an hour.
To make the salsa: peel, seed and finely chop the mangoes and place in a medium mixing bowl. Seed and chop the tomatoes and add to the chopped mango. Stir in the red onion, jalapeno pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top.
Grill the shrimp over medium heat until cooked through, just a few minutes per side. Watch carefully that they don’t burn! I like to use foil grilling paper. Serve with warmed tortillas and the Mango Salsa.
Make ahead: marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.