Active Time

　　40 min

　　Total Time

　　40 min

　　Adapted from Mnemba Island Lodge

　　

Ingredients

Makes 4 (first course) servings

　　

For mango salad

2 tablespoons packed 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

　　2 tablespoons chopped fresh mint

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

　　

For shrimp

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

　　2 tablespoons vegetable oil

　　1 medium fresh jalapeño chile, minced, including seeds

　　2 teaspoons ground cumin

　　1/2 teaspoon salt

　　Accompaniment: lime wedges

　　

Special Equipment

16 (8-inch) wooden skewers (optional)

　　

Make mango salad:

Step 1

Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.

　　

Grill shrimp:

Step 2

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

　　

Prepare grill.

Step 3

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

　　

Step 4

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