Molasses Glazed Shrimp With Mango Salsa And Grilled Zucchini
Serves 4
Mango Salsa
Shrimp
Arrange the zucchini on a serving platter or individual plates, top with the shrimp and some of the salsa. Serve with the island rice.
- 2 ripe mangoes, peeled, seeded and diced 1/4 small red onion, peeled and diced small 1 medium red pepper, washed cored and diced small 1/4 c. minced cilantro juice of 3 limes salt and cayenne pepper to taste
- 3 T. molasses 3 T. fresh lime juice 3 T. mesquite honey or your favorite 1 chipotle chili, minced, or less to taste, (canned chipotle chilies in adobo sauce) 1 1/2 lb. large shrimp, 16 20 ct., peeled and deveined
- 2 medium zucchini squash, washed, ends removed, sliced down the length, ¼ inch thick 2 T. vegetable oil Hawaiian salt (found at Trader Joe's), optional and pepper to taste
Arrange the zucchini on a serving platter or individual plates, top with the shrimp and some of the salsa. Serve with the island rice.








