Thread the shrimp onto skewers and wrap any protruding ends in foil to avoid burning. If you have jumbo shrimp, that's even better. Brush with olive oil then broil or grill using the hottest setting for 3-4 minutes. (The shrimp have no tails because B and I always remove them for each other when we're cooking - just one of those quirky things we do). Serve shrimp with mango salsa.
You only need about 1/2 large English cucumber for this recipe. Peel the cucumber, cut in half lengthwise, and remove seeds by scraping a spoon along the length. Dice into 1/2" cubes. Cube one whole mango (if you're not sure how to do this, follow these instructions.) Cut 1 cup of cherry tomatoes in half. Combine cucumber, mango and tomatoes in a mixing bowl with 2 tsp chopped jalapeno and 2-3 T lime juice.
- Add diced red onion.
- Add diced avocado.
- Add chopped cilantro.
- Substitute chicken for shrimp.