Grilled Shrimp with Mango Salsa and Jerk Slaw

So, we were snowed in again today, but this weekend we refused to eat any more winter food! No chili, no pot roast, no butternut squash! Instead, we took a trip to the Caribbean for some grilled shrimp with mango salsa and some jerk slaw. Simple recipe, but it did the trick!




Slaw:
6 cups shredded cabbage
1/2 cup shredded carrots
1/2 cup lowfat mayo
2 tbs. jerk seasoning
4 tbs. apple cider vinegar
2 tbs. sugar/splenda
salt to taste


Mix mayo, seasonings, vinegar, and sugar together in a large bowl. Add cabbage and carrots and stir. Refrigerate for 4-6 hours before serving.

Mango Salsa:
1 large mango, diced
As many Jalepeno or Thai chilis as you can handle. We did 5, but that was a bit much (even for us)
1/4 cup chopped cilantro
2 scallions, choppedMix all ingredients, and refrigerate until ready to serve.

Shrimp:
1 pound shrimp, on bamboo skewers that have been soaked in water to prevent burning
canola oil on grill pan
Salt and Pepper to taste

Preheat grill pan over medium-high heat for 15-20 minutes. Season the shrimp lightly with salt and pepper. Brush the grill with canola oil, and sear the shrimp 3 minutes on each side until pink.

Assemble it all on a plate with some corn on the cob, and you're in for a feast!

We served this meal with a light Vinho Verde from Portugal. The crisp, refreshing, slight apple and citrus bubbly went perfectly!