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Le Colonial's Spicy Grilled Shrimp with Chilled Mango Salad

This spicy salad with fresh Gulf shrimp is so refreshing for summer! We're ready to fork this one over with a glass of white wine!
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Servings 4 servings

Ingredients
  

Shrimp and Marinade

  • ¼ cup canola oil
  • 1 Tablespoon chili oil
  • 2 Tablespoons fish sauce
  • 1 Tablespoon Thai red curry paste
  • 2 teaspoons turmeric powder
  • 2 Tablespoons finely chopped lemongrass
  • 2 Tablespoons finely chopped garlic
  • 2 Tablespoons grated fresh ginger
  • 1 Tablespoon chopped cilantro
  • 1 Tablespoon chopped scallions
  • 1 Thai chile finely chopped
  • 1½ to 2 pounds jumbo shrimp peeled, deveined, rinsed, and dried
  • Juice of 1 lime for basting

Mango Salad

  • 3 Tablespoons fish sauce
  • 1½ Tablespoons light brown sugar
  • 1 Tablespoon fresh lime juice
  • 3 cups diced sweet mango ½-inch dices
  • 2 Tablespoons finely chopped fresh mint
  • 1 Thai chile finely chopped

Instructions
 

  • Marinate the shrimp: In the bowl of a food processor, combine the ingredients for the marinade, except the shrimp and lime juice, and pulse to form a coarse paste.
  • In a plastic zipper bag, combine the shrimp and marinade. Seal the bag and gently massage the contents, until the shrimp is thoroughly coated with the paste.
  • Let marinate in the refrigerator for at least 30 minutes, up to 2 hours. Set the lime juice aside for use later.
  • For the mango salad: In a small bowl, combine the fish sauce, brown sugar, and lime juice. Stir until the sugar is dissolved.
  • Put the mango, fresh mint, and chile in a mixing bowl. Add the fish sauce mixture and gently toss to combine. Cover and let chill in the refrigerator.
  • Start the grill, the broiler, or heat a grill pan on medium-high heat.
  • Sprinkle shrimp lightly with salt and black pepper.
  • Place shrimp on the grill rack coated with cooking spray. Grill 2 to 3 minutes per side, turning once, or until shrimp are just cooked through. As you cook, baste the shrimp frequently with the reserved lime juice.
  • Serve immediately with the chilled mango salad.

Notes

Recipe courtesy of Chef Nicole Routhier at Le Colonial in Houston.
Keyword Le Colonial, shrimp
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