Recipe: Spaghetti with Fresh Mango Salsa and Grilled Shrimp

SPAGHETTI WITH FRESH MANGO SALSA AND GRILLED SHRIMP

"This spaghetti dish, infused with Latin American flavours, is a delightful option to serve your family and friends. This recipe is also packed with healthy antioxidant and nutrient-rich ingredients such as mango and red pepper."

1 box (375 g) whole-grain spaghetti
1/4 cup (50 ml) lime juice
3 Tbsp. (45 ml) canola oil
2 tsp. (10 ml) each finely grated lime zest and honey
3 cloves garlic, minced
1 lb (500g) peeled, uncooked large shrimp (21/30 count)
2 very ripe mangos, peeled, chopped and divided
2 red peppers, chopped
3/4 cup (175 ml) chopped red onion
2 jalapeno peppers, seeded and chopped
1/2 tsp. (2 ml) each salt and pepper
1 cup (250 ml) coarsely chopped fresh coriander leaves

Preheat the grill to medium-high heat. Whisk lime juice with oil, lime zest, honey and garlic. Toss shrimp with 2 Tbsp. (30 ml) of dressing. Let stand for 10 minutes. Thread shrimp onto 6 large, soaked, wooden skewers.

Meanwhile, place remaining dressing mixture and one mango in bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add remaining mango, red pepper, onion, jalapeno, salt and pepper; pulse until coarsely chopped.

Prepare spaghetti according to package directions; drain well. Meanwhile, grill shrimp skewers for 2 to 3 minutes per side or until shrimp are pink all over. Toss hot spaghetti with mango salsa mixture and coriander. Garnish each portion with a shrimp skewer.

TIPS: Removing seeds, takes much of the heat out of jalapenos. Adjust amount of jalapeno added to your family's preference.

Replace shrimp with grilled skewers of boneless, skinless chicken breast.

Serves 6
Source: London Free Press website, Wed. May 23, 2012