.grilled shrimp and mango salad.

A couple years ago I was in Chicago for a scrapbooking event. It's a big thing for the craft and hobby industry and I was along for the ride with a company I was designing for at the time. I shared a hotel room with three other ladies and one night while out to dinner, my friend Bek ordered this grilled shrimp and mango salad. It looked FABULOUS! Since I'm all about salads, I thought I would try remaking it here at my house.



It's quick and easy and so deliciously refreshing. A light cilantro lime vinaigrette tops this off. The dressing can be made ahead of time and held in the fridge for future use.





Begin by taking however many shrimp you want and rinsing them well. Pull of the tails if they still have them on.





Season with seasoned salt.





Skewer up the shrimp and turn on the bbq.





Grill each side. When they're pink, they're done cooking. Don't let these overcook because the shrimp will be tough.

Peel and grate a couple carrots.

Seed and dice a tomato (or two).

Peel and slice a mango. If you're making this for a crowd, then dice the mango so it stretches further.

Slice some red onion.

Thinly slice some cucumber.

And finally, grate some cheddar cheese.

You can mix all these things together in a bowl with some lettuce (I used iceberg and romaine), or you can plate it like I did in the photo at the top. Drizzle lightly with cilantro-lime vinaigrette.

CILANTRO LIME VINAIGRETTE:

3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lime juice (key limes are good)
1 small jalapeno pepper, ribs and seeds removed, coarsely chopped (leave in some seeds if heat is desired)
1 small clove garlic, halved
1/2 teaspoon Dijon mustard
1/8 teaspoon honey
freshly ground black pepper to taste
1 pinch ground cumin
1 pinch salt, to taste
1 1/2 tablespoon minced fresh cilantro

Put all of the ingredients in a blender and puree until smooth.