GRILLED SHRIMP WITH TROPICAL FRUIT SALSA
Course: Main Dishes
Serves: 6
Prep: Moderate
Method: Grilling

INGREDIENTS

2 pounds large shrimp, 16/20 size, peeled and deveined with tails on
5 tablespoons Filippo Berio® Extra Virgin Olive Oil
5 tablespoons lime Juice
5 tablespoons lemon juice
1 teaspoon cumin
1 pineapple, peeled, cored and cut in half-inch thick slices
1 large mango, peeled, pit removed and cut into half-inch chunks
1 banana, cut into thick slices
1 medium red onion, chopped
½ cup fresh cilantro, chopped
1 large jalapeño pepper, seeded and finely chopped

DIRECTIONS

For the shrimp:
1.
Thread the shrimp onto metal skewers.
2.
Mix half the olive oil, half the lemon juice, half the lime juice and the cumin together.
3.
Place the shrimp in a shallow dish.
4.
Pour the marinade over.
5.
Cover before refrigerating for half hour.
6.
When ready to cook, grill on hot grill until the shrimp are opaque.
7.
Remove them from the grill, but keep them warm.
For the salsa:


8.
Season all the fruits with salt and pepper.
9.
Place on hot grill.
10.
Cook until the mango and the banana have browned slightly, but cook pineapple until its tender.
11.
Remove the fruits from the grill.
12.
Place them on a work surface.
13.
Cut the pineapple into small pieces.
14.
Place them in a mixing bowl.
15.
Add the remaining ingredients.
16.
Toss well
For the table:
17.
Place the shrimp on a platter.
18.
Pour the salsa over.
19.
Serve immediately.
Recipe provided by Joseph Ciminera