This tropical dish, adapted from the Mnemba Island Lodge off the coast of Zanzibar, pairs chiles-piced mangos with freshly grilled shrimp. Complex in flavor and easy in execution, this sweet, spicy, and creamy entrée makes a balanced and beautiful meal that Epicurious members make again and again.

　　

Ingredients

Makes 4 servings

　　

FOR MANGO SALAD

2 tablespoons 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 leaves

　　2 tablespoons chopped fresh mint leaves

　　2 firm-ripe mangos, peeled, pitted, and thinly sliced

　　

FOR SHRIMP

16 jumbo shrimp (1 1/4 pounds), shelled, leaving tail and adjoining first segment attached, and deveined

　　2 tablespoons vegetable oil

　　1 fresh jalapeño chile, minced, including seeds

　　2 teaspoons ground cumin

　　1/2 teaspoon salt

　　Lime wedges

　　Special equipment: 16 (8-inch) wooden skewers (optional); gas or charcoal grill

　　

MAKE MANGO SALAD

Step 1

Whisk together the brown sugar and lime juice in a large bowl until sugar is dissolved. Whisk in chile, shallot, cilantro, and mint. Add the mangos, tossing gently.

　　

MAKE SHRIMP AND FINISH SALAD

Step 2

Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

　　

Step 3

Prepare the grill.

　　

Step 4

Whisk together the oil, jalapeño, cumin, and salt, then brush on the skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.

　　

Step 5

Toss the mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

　　The Epicurious Cookbook