Recipe: Shrimp Adobo with Mango Black Bean Salsa

Shrimp Adobo with Mango Black Bean Salsa
serves: 4
Source: Chef Steven Raichlen

1 1/2 pounds jumbo shrimp

For the adobo marinade:
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon pepper
3/4 cup fresh lime juice

For the salsa:
2 cups diced ripe mango or papaya
1 cucumber, peeled, seeded and finely diced
3/4 cup cooked, rinsed, drained black beans
1/4 cup diced red or yellow bell pepper
1/4 cup diced red onion
1/2 to 1 Scotch bonnet chili, seeded and minced (optional)
1/4 cup chopped fresh cilantro
3 to 4 tablespoons fresh lime juice, or to taste
1 tablespoon brown sugar (optional)
a pinch salt

Peel and devein the shrimp, leaving the tails intact. Place the garlic and spices in a large bowl and mash to a paste with the back of a wooden spoon. Stir in the lime juice and shrimp and marinate for 30 minutes, stirring once or twice.

Combine the ingredients for the salsa in a mixing bowl and toss to mix. Correct the seasoning, adding salt, lime juice, or sugar to taste. The salsa should be highly seasoned.

Preheat your barbecue grill or broiler to high. Drain the shrimp and skewer on metal or bamboo skewers. Grill the shrimp until cooked, 1 to 2 minutes per side. Serve on plates on rice with the salsa on the side.

Serving Size: 1/4


Number of Servings: 4
Per Serving
Calories 344 Carbohydrate 40 g
Fat 4 g Fiber 7 g
Protein 42 g Saturated Fat 1 g
Sodium 990 mg