Jumbo Prawns with Mango Relish

Serves 4 as an appetizer

• 1 TB. dark chili powder
• 1 TB. paprika
• 1 TB. cumin
• 1 tsp. white pepper
• 1 tsp. kosher salt
• 1 tsp. granulated garlic
• 8 jumbo prawns (U-10), peeled and de-veined
• ½ cup mango relish (recipe follows)
• cilantro sprigs, as needed

Combine first 6 ingredients in mixing bowl.

Dust shrimp in spice mix.

Grill over medium high heat for 4-5 minutes.

Garnish with mango relish and fresh cilantro sprigs.

Mango Relish
makes approximately 3 cups

• ½ cup Roma tomatoes concassée (peeled, seeded and diced)
• ½ cup yellow onions, diced ¼ inch
• ¼ cup cilantro, stemmed and chopped
• 2 TB. fresh jalapeños, chopped
• ½ TB. fresh lemon juice
• ½ TB. kosher salt
• 1 cup fresh mango, peeled and diced ¼ inch

Combine first 6 ingredients in mixing bowl.

Add diced mango and fold gently to combine.

Refrigerate for 30-45 minutes before serving.

Cooking Tip
When using cilantro in dishes, both cooked and raw, separate leaves from stems. The stems cause that flavor that most people associate with a soapy taste.