Thaw shrimp and place in mixing bowl with shells on, add Magellan mango habanero seasoning, lime juice, and oil, stir to combine well. Set aside to marinate for 10-15 minutes.
When grill is hot, carefully place shrimp on grill, cook 3-4 minutes per side or until opaque throughout.
Place 2 tablespoons salsa on small serving dish, top with 3-4 shrimp, micro cilantro and lime wedge.
Ingredients
24 ea Bay Winds® 26/30 EZ Peel Shrimp
3 tbsp Magellan® mango habanero seasoning
1/2 ea Peak Fresh Produce® Lime(s), juiced
2 tbsp Silver Source® Canola Oil
1/4 cup Contigo® Chimichurri Sauce
1 cup Taylor farms Mango Salsa
2 tbsp Fresh Origins Micro Cilantro
1/2 ea Peak Fresh Produce® Lime(s), cut into wedges
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
