Matthew Vasquez's "Grilled Lime Shrimp with Mango Salsa"
1 pound large shrimp, tail on-peeled and deveined
½ cup fresh squeezed lime juice
¼ cup olive oil
½ medium sized red onion-sliced
4 garlic cloves-crushed
2 sprigs fresh cilantro
¼ teaspoon kosher salt
Fresh lime wedges
Combine fresh lime juice, olive oil, red onion, garlic, cilantro and salt in a non-reactive stainless bowl or glass bowl and stir to blend. Add shrimp and marinate for 1 hour if time permits. Remove shrimp from marinade and drain, discard used marinade. Sauté on medium-high heat for about 2 minutes on each side or until shrimp are opaque. Serve shrimp with fresh lime wedges and mango salsa. You can serve with yellow rice or sautéed green beans.
The Mango Salsa
1 large mango, ½ inch diced @ 2 cups
1 roma tomato, ½ inch diced @ ½ cup
1 tablespoon fresh cilantro, finely chopped
1 teaspoon fresh lime juice
Combine all ingredients together and gently toss. Adjust individual ingredients to taste. Store covered in refrigerator until ready to use. Will keep about 3 days.