Grilled Shrimp with Mango-Avocado Relish & Watercress
Ingredients
By Nora Pouillon, Restaurant Nora, Washington, D.C.
Mango-avocado relish
1 large mango
2 avocados (6 to 8 ounces each)
2 Tbsp. lime juice
1 Tbsp. minced cilantro or mint leaves
1 small chili pepper, minced (optional)
sea salt and freshly ground black pepper
Grilled shrimp
2 TBSP lemon juice
1 Tbsp. olive oil
1 tsp chopped garlic
sea salt and freshly ground black pepper
1 pound medium shrimp, peeled, de-veined and rinsed
1 bunch watercress, stems trimmed, washed and spun dry, for garnish
4 bamboo skewers soaked in water for 15 minutes, or 4 metal skewers
Directions
For Relish:
Cut the mango in half, cutting around each side of the large pit. Peel the halves and cut into 1/4 -inch cubes. Cut the avocados in half, remove the pit, peel and cut the flesh into 1/4-inch cubes. Mix the mango and avocado with the lime juice, cilantro or mint, optional chili, and salt and pepper to taste.
For Shrimp:
Mix the lemon juice, olive oil, garlic, and salt and pepper in a medium bowl. Remove 1 Tbsp. of the marinade and set aside. Put the shrimp into the bowl, and toss to coat. Allow to marinate for at least 15 minutes, preferably 1 hour.
Remove the shrimp from the marinade, thread evenly on 4 bamboo skewers. The skewers are easier to turn on the grill then the individual shrimp. Grill or broil about 1 minute on each side or until opaque and just cooked through. Be sure you don't overcook shrimp because they become rubbery and tough.
Assembly: Toss the watercress in the reserved marinade. Arrange the shrimp in a half circle on the plate. Place a spoonful of relish in the center. Garnish with a small bunch of watercress.
Notes
Nora's notes: This relish can also be made with papaya, instead of mango. Here I make the chili pepper optional because the recipe also calls for watercress which can be quite spicy. Taste the watercress before deciding whether you want to add chili pepper, and always be careful when you handle hot chilies. Make sure to wash your hands, cutting boards and knives thoroughly after working with chilies.