MANGO SALAD WITH GRILLED SHRIMP

Mango Salad with Grilled Shrimp

Ingredients

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, 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 lb), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt

Accompaniment: lime wedges

Special equipment: 16 (8-inch) wooden skewers (optional)
Preparation
Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, 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, jalape‱o, cumin, and salt, then 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 plates. Arrange 4 shrimp on top of each serving.