Grilled Shrimp with Mango Salsa

   I waited several days for 2 mangoes to ripen.  This was the perfect recipe to feature this sweet, soft fruit.  One snafu though; I planned on grilling the shrimp outdoors.  However the rain came just as I was ready to grill.  I switched gears and did them in the oven; which I describe here.  My opinion, just as tasty.  And of course the sun came back out after we were done with dinner.
   Limes are at a premium now.  This recipe calls for 2 limes.  The ones I purchased were pitiful examples of a lime.  Only use juicy limes; otherwise switch to a different citrus-pink grapefruit would be delicious!  Another change I would make is to use less onion.  The delicate spice of the radish was a little lost.  This is a very good choice for a light warm weather meal that is quite healthy!  The only thing missing was the Buffet music and the margarita :)

Grilled Shrimp with Mango Salsa
printable recipe

12-15 large shrimp, peeled and deveined, tails on
1/4 c. olive oil
1 lemon, juiced
Kosher Salt and Pepper

Salsa:

2 limes
2 mangoes, diced
4-5 red radishes, sliced thin
1 red onion, diced (here I would change this to about 2 T.)
1 T. chili powder
1/4 c. olive oil
Kosher salt and pepper

Toss the shrimp with olive oil, lemon juice, salt and pepper.  Let marinate for about 30 minutes.

Peel and pith the limes.  Cut between each membrane and remove the segments (sections like this are called 'supremes' ) and put in a medium size bowl.  Squeeze the juice from the leftover membranes.
Add the mangoes, radishes, onion, chili powder, and olive oil.  Season with salt and pepper.

Preheat the oven to 400 degrees.  Place the marinated shrimp on a baking sheet.

Bake for 7 minutes until pink and opaque (or grill on an outdoor grill, turning half way through cooking).
Serve immediately (although this would be just as tasty with chilled shrimp).