Even during the Winter, I like to occasionally enjoy a touch of the tropical flavor with pineapples, papaya, and mangoes. I had a bunch of shrimp on hand, and after peeling and deveining them, I took a peek in my fridge for a marinade; unfortunately I was out of all of my favorites. With only three ingredients, a mango, jalapeno and cumin powder, I was able to create a simply delicious marinade. Since the rain let up, I had my husband grill them up on the barbecue, but these could easily be prepared in a pan as well. I served it with a side of brown rice and side salad. Definitely a fast and easy dinner with a ton of fresh flavor.
See this recipe when you read more.
1 pound of shrimp, deveined and shelled
1 flesh of a mango
1 teaspoon of cumin powder
1 jalapeno, seeded depending on your tastes
Salt to taste
Puree all the mango, cumin powder, and jalapeno in small blender or food processor.
Skewer the shrimp and cover with the half of the marinade. Allow the shrimp to marinade in the fridge for a half hour.
Cook until shrimp are pink in color and top with the rest of the marinade