a taste of paradise

During the summer months, I like to snack and enjoy light and fresh tasting meals that are easy. I also like to enjoy food that sends me away to a distant land, eating around the world is a simple way to travel and enjoy a different cultural experience, just by the tastes amongst your palate. Last night I took a trip to the islands, by making Coconut Grilled Shrimp with Mango Salsa, served alongside white rice. It was a healthy alternative to the normal deep fried fish, shrimp battering then coated in shredded coconut, that I had seen prepared in a restaurant I worked in last summer. 

For the grilled shrimp, I pealed and deveined 1 lb of large shrimp, but left the tails on the end. I marinated the shrimp in Lite Coconut Milk, the zest of 1 lime, 2 garlic cloves minced, salt and pepper, and stored it in the refrigerator for about an hour. I soaked a few wooden skewers in water so they would not burn on the grill while the shrimp were marinating.  After I scewered the shrimp, it only took 3 minutes per each side and they were cooked through and crips on the outside, juicy and had a hint of lime and coconut.

 I also made my own homemade salsa, unlike any other tomato based wondrous dip I have ever tasted. This salsa was mango based, and sweet, with a hint of spice and packed with tons of flavor. I finely diced an orange pepper for sweetness and to add crispness to my salsa, and then did the same to 3 of my mangos. I juiced and zested a lime on top of the peppers and mango. Half of a jalapeño, ribbed and chopped finely, half of a red onion finely chopped, 1 garlic clove, minced, 1 tsp of chili powder, salt, pepper, and 1 tsp of coconut milk, and ½ cup of cilantro went into the salsa to make it complete. I can’t believe I am even saying this, but I’m pretty sure it is the best salsa I have ever tasted. I had to find some tortilla chips and before supper, my mother and I were snacking on the salsa, we could not stop!

Serve this salsa over steak, chicken, or even just enjoy it with tortilla chips and a refreshing margarita alongside the pool or at a party, to send you away to paradise.

 

*Mango Salsa

• 1 large orange pepper, chopped
• 3 mangos, chopped
• 1/2 c cilantro, chopped
• 1 garlic clove, minced
• 1/2 jalepino, deveined and mined finely
• 1 lime, zested & juiced
• 1/2 red onion, minced
• 1 tsp coconut milk
• 1 tsp chilli powder
• salt & pepper to taste

 

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