Summer Sizzlers - Chef Luis's Mango Salsa with Grilled Shrimp Ceviche

Ingredients

• 1/2 lb 16/20 white shrimp peeled and deveined 
   

• 1 ripe mango diced into small cubes 
   

• 1 medium red onion diced into small cubes
   

• 1 red pepper diced into salt cubes
   

• 1 navel orange wedged and diced into small cubes (reserve leftover juice from orange)
   

• Juice of 1 lime 
   

• 5 green scallions thinly sliced (green portion only)
   

• Salt and Pepper 
   

• Olive oil

Preperation

Pre-heat your Hestan grill to 400 degrees

Chop veggies and mix with lime in mixing bowl 

Place shrimp on skewer and season to taste - drizzle with olive oil

Grill shrimp for 1-2 min each side - do not overcook 

Cut shrimp into bite size portions and combine in mixing bowl with all other ingredients

Taste and season again if needed