Grilled Shrimp with Mango Salsa

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.

Serve immediately (although this would be just as tasty with chilled shrimp).