Grilled Shrimp with Mango, Lime and Radish Salsa

Recipe courtesy Tyler Florence

12 large shrimp
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper

2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil 
Kosher salt and freshly ground black pepper

In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and 
pepper. Let marinate for about a half hour while you heat up the grill. Grill 
prawns on each side until they turn pink, about 5 minutes depending on size.
Remove the peel and pith from the limes and cut between the membranes to 
remove the segments. Put these “supremes” into a bowl and squeeze over the juice 
from the membranes. Add the remaining ingredients and mix; season with salt and 
pepper. Place warm grilled prawns on a platter and top with salsa.

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 6 servings


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