Coconut Lime Shrimp Skewers with Mango Salsa

Serves: 4

Ingredients

For the shrimp skewers:

• 1 pound large shrimp, peeled and deveined

• 1/4 cup TAO Lime Pressato Olive Oil

• 1/4 cup TAO Coconut Balsamic Vinegar

• 2 cloves garlic, minced

• 1 teaspoon freshly grated ginger

• 1/4 teaspoon cayenne pepper (optional)

• Salt and black pepper, to taste

• 8 bamboo skewers, soaked in water for at least 30 minutes

For the mango salsa:

• 1 ripe mango, peeled and diced

• 1 small red bell pepper, diced

• 1/2 small red onion, finely chopped

• 1/2 jalapeño, seeds removed and finely chopped (optional)

• 1/4 cup chopped fresh cilantro

• Juice of 1 lime

• Salt, to taste

Directions

1. In a medium-sized mixing bowl, whisk together the TAO Lime Pressato Olive Oil, TAO Coconut Balsamic Vinegar, minced garlic, grated ginger, cayenne pepper (if using), salt, and black pepper. Reserve 1/4 cup of the marinade for basting during grilling.

2. Add the shrimp to the marinade and toss well to coat. Cover and refrigerate for 30 minutes to 1 hour.

3. While the shrimp is marinating, prepare the mango salsa. In a separate bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, and lime juice. Season with salt to taste. Cover and refrigerate until ready to serve.

4. Preheat a grill or grill pan to medium-high heat. Thread the marinated shrimp onto the soaked bamboo skewers, leaving a small gap between each shrimp to ensure even cooking.

5. Grill the shrimp skewers for 2-3 minutes per side, or until shrimp are pink and cooked through. Baste with the reserved marinade during grilling to add extra flavor and prevent drying.

6. Remove the shrimp skewers from the grill and let them rest for a minute or two.

7. Serve the shrimp skewers with the mango salsa on the side. 

Serving suggestion: Serve these skewers over a bed of coconut-infused jasmine rice or alongside a fresh green salad for a light and satisfying meal.