Grilling shrimp and mangoes

Grilled Shrimp with Mango Salsa

This makes use of fresh oregano, but don't be afraid to try it with dried oregano leaves. The mangoes looked great in the store yesterday(Sunday), so give this a go for a tropical twist. This serves 2 as a dinner portion.

It's easier if you have a grill basked to cook the shrimp, because they turn pink and curl when they're cooked. You're less likely to overcook them that way. But skewer them if you want to; just be careful not to cook them more than 6 minutes total, or they'll be little rubber doorstops.

Mango salsa

2 mangoes, pitted and peeled

1/2 red bell pepper, seeded and diced

1/2 large red onion, peeled and diced

1 fresh jalapeno pepper, seeds and inner membranes removed, finely (finely) chopped

1 tablespoon coarsely chopped fresh oregano

6 tablespoons lime juice (about three limes)

1/4 cup pineapple or orange juice

Mix in a glass bowl. Cover and chill about an hour (longer if you're using dried oregano).

24 medium-sized shrimp, peeled and deveined, but with the tails still on.

1/4 cup olive oil

1 tablespoon lime juice

a pinch of cayenne pepper, salt and black pepper

Mix in a gallon-sized zip-top bag and set aside for about 15 minutes. Either skewer the shrimp, or put them in a grill basket.

Cook over a hot grill about 3 minutes per side or until the shrimp turn pink and start to curl.

Serve tossed with the salsa.