Thai Mango Salad With Grilled Shrimp

• FOR THE GRILLED SHRIMP:
• 4 whole Rosemary Sprigs, For Skewers
• 12 whole Extra-large Tiger Shrimp
• 1 Tablespoon Fresh Ginger, Grated
• 1/4 cups Cilantro, Roughly Chopped
• 2 Tablespoons Fresh Lime Juice
• 1 whole Lime, Zested
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Honey
• 1 whole Garlic Clove, Peeled And Roughly Chopped
• 1 whole Green Chili, Deseeded And Finely Sliced
• FOR THE MANGO SALAD:
• 2 whole Mango, Peeled And Finely Sliced
• 1/2 whole Cucumber, Roughly Chopped
• 1/2 whole Orange Pepper, Finely Sliced
• 2 whole Small Shallots, Thinly Sliced
• 1/4 cups Cilantro, Roughly Chopped
• 1 pinch Sea Salt

1. 1. Remove three-quarters of the rosemary leaves and slide 3 shrimp on each sprig.
2. 2. Add the remaining grilled shrimp ingredients to a bowl and mix. Reserve half for the dressing and use the rest for the shrimp on the bbq. Grill the shrimp over medium high heat for 3 minutes per side, or until browned with grill marks. Brush the sauce over top of each side.
3. 3. For the mango salad, take the slices of mango and pour over the reserved dressing. Add in the cucumber, orange pepper, shallots, and a handful of chopped cilantro. Mix and season with salt.
4. 4. Plate the mango salad and add in the grilled shrimp over top.

rosemary, shrimp, fresh ginger, ubc, lime juice, olive oil, soy sauce, honey, garlic, green chili, mango salad, mango, cucumber, orange pepper, shallots, ubc, salt

Taken from tastykitchen.com/recipes/salads/thai-mango-salad-with-grilled-shrimp/ (may not work)