By Chef Kim Baretta


This is a light and fresh appetizer.  While its flavors are more Indian than the Mediterranean, it fits all the guidelines to the Mediterranean lifestyle.  Make sure you buy ripe, but not overripe mangoes.


Makes 24

1/2 cup fresh cilantro leaves

1 jalapeno, cored, seeded and chopped

Juice of 2 limes

1 clove garlic

½ tsp ground cumin

1 tsp salt

2 Tablespoons olive oil

1 pound medium shrimp, peeled and deveined

1 just ripe mango

1 lime cut into wedges for serving




In a food processor, combine the cilantro, jalapeno, garlic, lime juice, cumin, salt, and oil.  Process the mixture until smooth.

In a bowl, toss the herb mixture with the shrimp.

Cover and refrigerate for at least 1 hour, but no longer than 2 hours.

Peel the mango.

Slice off very thin slices of the flesh, about 2 inches long by ½ inch wide.

Cover the slices and refrigerate.

When ready to cook, prepare the grill.

When hot, grill the shrimp for 1-2 minutes on each side, until they are bright pink and cooked through.

When the shrimp are cool, wrap a mango slice around each shrimp and secure with a toothpick.  Transfer the shrimp to a serving platter and garnish with lime wedges and a sprinkling of cilantro.

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