Rose & Steve's Recipes

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====== Ingredients ======

  * 1 pound of jumbo shrimp (16-20 count)
  * 1/3 cup kosher or sea salt
  * 1/3 cup sugar
  * 1 cup water
  * 2 cups ice
  * 1 mango, peeled, pitted and diced
  * 1/2 a red bell pepper, diced
  * 2 tablespoons of minced red onion
  * 1 tablespoon of minced fresh cilantro
  * 1 lime, juiced
  * 2 teaspoons evoo (extra virgin olive oil)
  * 1 jalapeno pepper, seeded, deveined and minced
  * pinch of salt and pepper

====== Preparation ======

  - Prepare the shrimp - peel and devein
  - Make the brine. Place the salt, sugar, water and ice in a large bowl. Gently submerge the shrimp in the brine and let them sit for 30 minutes. This would also be a good time to soak any wooden skewers in a separate bowl of water so they don't catch fire on the grill.
  - While the shrimp is brining, make the mango salsa. If you need instructions on how to peel and cube a mango look [[http://homecooking.about.com/od/howtocookbasics/ss/cutmango.htm|here]]. But basically you cut around the big, hairy pit so that you have large hunks of mango. Score the flesh into a grid pattern, invert the flesh so that the cubes pop out and remove the skin with a sharp knife. You will have little cubes of mango that way. So, place your cubes of mango into a small mixing bowl. 
  - Add the onion, cilantro, bell pepper and jalapeno to the mango and stir. Squeeze in the lime juice and drizzle over the oil. Stir to combine. Add a pinch of salt and pepper and taste for seasoning.
  - Remove the shrimp from the brine and put two or three on each skewer. Spray a grill (or grill pan) with cooking spray and heat to medium high. Grill the shrimp for 2-3 minutes on each side or until just cooked through. They will have turned pink and be and opaque throughout. Remove from heat and serve immediately with mango salsa, over a bed of rice if desired. 


From 
http://agirlamarketarecipe.blogspot.com/2010/04/grilled-brined-shrimp-with-mango-salsa.html

see also [[Splendid Table's Brined Shrimp]].