Grilled Chili Rubbed Prawns w/ Roasted Pepper & Mango Salsa

4-6 Servings

Chili Smoked Prawn Rub

  • 3 Tbsp. brown sugar
  • 5 tsp. chili powder
  • 4 tsp. salt
  • 1.5 tsp. ancho chili powder
  • 1 Tbsp. smoked paprika
  • 3/4 tsp. dry mustard
  • 1/2 tsp. chipotle chili powder
  • Zest of 1 orange
  • 24-30 large shrimp, peeled & deveined with tail on

In a small mixing bowl combine first 8 ingredients.  Add shrimp and toss until all shrimp are completely coated.  Place in refrigerator until ready to grill.  (can be done 1 day in advanced)

Roasted Pepper & Mango Salsa

  • 2 cups small diced fresh mango
  • 2 cups small diced roasted red pepper
  • 1 Tbsp. minced shallot
  • 1 tsp. red wine vinegar
  • 1/4 cup chopped fresh basil
  • 1/2 cup diced green onion
  • 1/2 cup mango nectar
  • Zest of 1 lemon
  • 1 tsp. honey
  • 2 limes for garnish

In a small mixing bowl combine above ingredients except limes.  Gently mix as to not mash the delicate mango.  Divide salsa between 4-6 midsize plates and set aside.  Next, prepare your BBQ grill.  After appropriate pre-heating, place prawns on the grill and cook for approximately 2 minutes on each side.  Remove prawns and divide among prepared plates.  Cut remaining 2 limes in half and squeeze the juice of each over the shrimp.  Serve and enjoy with either white or red wines of Arancio.