Honey Grilled Shrimp with Mango Salad

Ingredients:

For the Shrimp:

• 1 lb raw frozen shrimp
• 2 tbsp avocado oil
• 3 cloves organic garlic, minced
• ½ cup thinly sliced organic green onion
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• ½ tsp sea salt

Skewers:

• ¼ cup Goodness Me! honey
• 2 tbsp water
• ½ tsp sea salt

For the salad:

• 2 organic mangoes, peeled and diced into 1cm cubes
• 2 organic avocados, peeled and diced into 1 cm cubes
• ½ cup sliced organic red onion
• Juice of 2 organic limes
• ½ tsp sea salt
• 1 tsp black sesame seeds
• ¼ cup rough chopped organic cilantro
• ¼ cup lightly crushed toasted pecans

Method:

1. Thaw and peel the shrimp if needed. Try to keep the tail on.
2. Combine the shrimp, oil, garlic, green onion, spices and salt in a bowl and let marinade for an hour in the fridge.
3. Soak the wood skewers in water for 20 minutes to prevent burning.
4. Combine the honey, water and ½ tsp salt. This will be drizzled on the shrimp towards the end of cooking to avoid burning.
5. While the shrimp are marinating, peel and dice the mango and avocado. Peel and slice the red onion and combine in a bowl.
6. Clean, spin and chop the cilantro. Toast the pecans before gently crushing them.
7. Remove the shrimp from the fridge and skewer onto 4 skewers then cover the shrimp skewers with any marinade left in the bowl.
8. Preheat a bbq to 350˚F. Brush the grill with a little oil and cook the skewers, turning occasionally.
9. Dress the mango and avocado mix with lime juice and salt. Arrange on a platter then top with the cilantro, toasted pecans and black sesame seeds.
10. When the shrimp is ¾ cooked, stir then drizzle on the honey.
11. Turn the skewers over and repeat on the other side.
12. When cooked, remove from the grill and arrange on top of the salad.