Grilled Shrimp Tacos with Mango Salsa and Cilantro-Lime Rice

Hello again friends, it is time to continue the "summer grilling" legacy with an easy and delicious one.  This recipe is simple enough that even the meek and timid "grill master" can complete it with ease.  This recipe makes enough for four people to have two tacos each, with a side of rice.  (8 tacos and rice for all.)

Here is what you will need for the tacos.

1 Lb. of Large Shrimp (I peel and check for the "vein" before I grill them.)
8 - 6" Flour Tortillas

Place the shrimp on skewers and grill them at 400-425 for 2-3 minutes on each side.  When they are cooked, they will turn a pinkish orange color.

Here is what you will need for the salsa.

2-3 Mangoes
1-2 Jalapeños (Actually a fruit!)
1/2 C. Red Onion
2 Tbsp. of Fresh Cilantro (For some reason I cannot grow cilantro and it really upsets me.)

Cut the mango into small cubes.  Dice both the jalapeños and the red onion.  Chop the parsley and combine all of the ingredients.  (If you eat as much mango as I do then getting a mango pitter is a solid investment.  Williams-Sonoma sells one by OXO that does a great job.)

Here is what you will need for the rice.

1 C. of Jasmine Rice
2 C. of Chicken Broth
The Juice of One Lime with a Pinch of Kosher Salt Mixed
1-2 Tbsp. of Cilantro
1 Tbsp. of Vegtable Oil

Place the oil in a small sauce pot and add the rice.  Toast the rice in the oil on medium heat for 4-5 minutes or until you can smell the rice begin to toast.  Add the chicken broth, bring to a boil, reduce the heat to a simmer and cover.  Let the rice simmer for 12-15 minutes or until all the broth is absorbed.  Remove from heat and just before serving add the lime juice-kosher salt mixture with the the cilantro, mix and serve.

Warm the tortillas on the grill, add the shrimp, garnish with salsa, enjoy!!

- Chris (Shrimp, Salsa, & Tortillas) & Danielle (Rice)