Tonight for dinner I'm making grilled peel-and-eat shrimp tossed in Chili Mango Salsa. Here's the recipe for the salsa:
- 1 cup diced mango
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 tablespoon fresh-squeezed lime juice
- 2 teaspoons minced, seeded Serrano chili
- 1 teaspoon lime zest
- 1 garlic clove, finely chopped
- 1 tablespoons olive oil
- 1/2 teaspoon honey
- Kosher salt and fresh-cracked black pepper to taste