Grilled Shrimp, Mango, and Avocado
Grilled Shrimp, Mango, and Avocado might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 34g of protein, 12g of fat, and a total of 350 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have mangoes, bibb lettuce leaves, shrimp, and a few other ingredients on hand, you can make it. To use up the mangoes you could follow this main course with the Coconut Panna Cotta with Passionfruit and Mangoes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Combine first 5 ingredients in a small bowl. Reserve 3/4 cup juice mixture. Stir carrot and chile into remaining 1/2 cup juice mixture, and set aside.
Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp.
Combine reserved 3/4 cup juice mixture and shrimp in a large bowl, tossing to coat; cover and marinate in refrigerator 1 hour, tossing occasionally.
Remove shrimp from bowl, reserving marinade.
Prepare grill for medium-high heat.
Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
Thread 3 shrimp onto each of 12 (10-inch) skewers.
Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done, basting frequently with cooked marinade.
Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half.
Brush cooked marinade over mango and avocado wedges; coat with cooking spray. Arrange in a single layer on grill rack coated with cooking spray. Coat lime wedges with cooking spray; place on grill rack. Grill fruit 2 minutes on each side or until marked but not soft, basting frequently with marinade.
Place 1 lettuce leaf on each of 6 salad plates; top each leaf with 2 mango slices, 2 lime wedges, and 1 avocado wedge.
Place 2 skewers on each plate; sprinkle evenly with diced avocado.
Sprinkle with cilantro, if desired.
Serve with carrot mixture.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.
![Maysara Arsheen Pinot Gris]()
Maysara Arsheen Pinot Gris
A bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.