Cilantro Shrimp with Mango Salsa

A recent taco inspired lunch provided for a creative alternative to a simple dish. Set the table with bowls of the shrimp and salsa, in addition to sour cream, grated cheese, various lettuce (radicchio/romaine), and lime wedges for a fun, do-it-yourself, shrimp taco meal! (serves 4):

For the shrimp: 3 lbs jumbo shrimp-shelled and deveined
1.5 T garlic-minced
2 lemons-juiced and zested
2 T olive oil
1.5 T oregano
1 T paprika
2 t cayenne pepper
2 t nutmeg
1.5 T salt
black pepper-to taste
3 T cilantro-roughly chopped
For the salsa: 2 ripe mangos
1 red onion-minced
1.5 jalapenos-minced
1 plum tomato-pealed, seeds and membranes removed
2 limes-juiced and zested
1/2 cup cilantro-minced
1.5 T salt
1. FOR THE SHRIMP: In a bowl, combine cleaned shrimp, garlic, lemon juice and zest, olive oil, oregano, paprika, cayenne, nutmeg, salt, and pepper; mix well.
2. Lay shrimp out on a parchment lined baking sheet, in one layer (you may need to use two sheet trays to not overlap the shrimp).
3. Heat oven to 400F and cook shrimp for 6-8 minutes, or until cooked through.
4. Transfer shrimp to a serving dish and toss in cilantro.
5. FOR THE SALSA: Peel and dice the mango into small dice.
6. In a bowl, combine mango, onion, jalapenos, tomato, lime juice and zest, cilantro and salt.

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