Szechwan Shrimp with Grilled Mango Chutney

Grilled Szechwan Shrimp
15 January 2012
David Joachim and Andrew Schloss, Authors of "Mastering the Grill"

The floral, lightly peppery scent of Szechwan pepper is a natural with tropical fruit. In this recipe, a Szechwan rub seasons quickly grilled shrimp that are served topped with a grilled fresh mango sauce. The vibrant colors (coral pink shrimp, sunset orange mango), disparate temperatures and textures (a pop of hot shrimp, a slurp of chilled sauce), and flavor (floral spice meets peppered fruit) are enough to cause swooning.





Prepare and preheat the grill for direct cooking at 425° to 450°F. If using charcoal and/or wood, preheat to a light ash.

Place the grill screen on the grill and coat it with oil.

Toss the shrimp with the sesame oil in a bowl until coated. Spread the shrimp out on a sheet of foil and season with the Szechwan salt.

Grill the shrimp on the oiled screen, with the grill covered, 1 to 2 minutes per side, until firm and slightly browned.

Serve with Grilled Mango Chutney as a dip.

A grill screen will help keep the shrimp from falling through the grill grate, or use your Kalamazoo vegetable-pattern cooking surface.

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