Grilled Shrimp With Tropical Peppered Salsa

Serves 6


10 large pickled pepperoncini

1 ripe mango

3 kiwis

1 sweet red pepper

1 small red onion

1 lime

2 tablespoons olive oil

2 pounds large, peeled, uncooked shrimp (60 total)

12 10-inch wooden skewers

2 cups cooked rice


Soak wooden skewers in water for 30 minutes.

Cut 5 of the pepperoncini into large dice (about 12 pieces each) and finely chop the remaining pepperoncini. Save 2 tablespoons of the brine.

Cut the flesh of the mango and kiwis into small dice. Finely chop the red pepper and onion. Combine these ingredients with the chopped pepperoncini. Grate the lime peel into this mixture.

Combine the juice of the lime with the brine and olive oil. Add half of this vinaigrette to the salsa.

Alternate five shrimp and five pieces of pepperoncini on each skewer. Brush the remaining vinaigrette on the shrimp then grill the shrimp or cook in a preheated 450 degree oven a few minutes or until they turn pink.

Served the skewered shrimp on a bed of rice with the salsa on the side. Pepperoncini can be diced and stirred into the rice to add zest and flavor.

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