New Zealand Pink Shrimp and Mango Salsa

There may have been snow in the Cascades and a downpouring in Portland, but nothing can stop a dedicated griller from firing up their trusty barbeque. No rain, hail, nor snow will keep me from my grill!

The evening before, @TheSkivvy and I were wondering around Whole Foods (ie: Whole Pay Cheque) and came across some tasty looking New Zealand Pink Shrimp which we couldn’t resist, even though they ended up being about a dollar a shrimp… I swear, I’m going to have to take up busking at weekends to fund this grilling habit of mine. 

For the shrimp: 

  • 1 lb New Zealand Pink Shrimp
  • 2 tbsp fresh coriander (finely chopped)
  • 1 pinch cayenne pepper
  • 4 tbsp olive oil
  • 1 tbsp lime juice

For the salsa: 

  • 1 large mango (peeled and diced)
  • 1 papaya (peeled and diced)
  • 1 red onion (finely chopped)
  • 2 tbsp lime juice
  • 2 fresh basil sprigs
  • Salt

Apart from the last slightly mis-timed, multi-tasking mishap (yes, I can only concentrate on doing one thing at a time), I’ve more or less got shrimp down to a tee now. And with the threat of weekend street performances looming over me (@TheSkivvy suggested body popping), there was no way I was going to take my eyes off these golden nuggets. 

More grate scrubbing later

The shrimp took about 6 minutes at about 250-300, with the lid closed as much as possible. These bad boys smelled particularly good on the grill, a lot more fragrant than past shrimp outings. They were also very tasty – nice, firm, and meaty. Here’s the finished product, in all its glory… 

What a healthy meal (eat your heart out Jillian)

Lessons Learned: 

  • New Zealand Pink Shrimp: Worth the hefty price tag
  • I’m way too old for body popping
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