Grilled Shrimp with Mango Salsa

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Very scrumpcious!!Very delish!!!:

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Shrimp was pretty plain with out the salsa. Not all my family members like salsa.

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If you use the Tropical fruit cups from Delmonte, not in a can, there will be no " tin can " flavor! With regards to " limp shrimp ", I learned a trick from my mother...when you buy pre-cooked shrimp from the store, ALWAYS bring it home and pop them in a large bowl of ICE WATER for approximately 5 minutes; drain through a collander and dry, then wrap them in paper towels and place in plastic bag in refrigerator to keep cold. That firms them up.

Once ready to cook, THEY ROCK!!! As does this recipe! We live where fresh seafood is a staple, so finding new recipes is always a challenge.

Thanks Sandy!! No changes to this recipe except to firm up the shrimp ahead of time and use fruit cups now, instead of cans.

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just a little salt and pepper, but if you leave it off, the result will almost certainly be bland. the flavors in this salsa are good, but the syrup in the fruit cups make it too sweet. and the coconut just seems like a waste- why bother if you're not going to eat it?

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Made this recipe and really enjoyed the salsa. My family found it to be fresh -tasting and a treat to eat. Will make again,

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This recipe was so excellent I even took pictures of it before we ate it. That's when we really had a wonderful taste explosion. Thank you for this fantastic recipe

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The shrimp desperately needed seasoning before they were cooked. The salsa was mushy and tasted like the tin can.

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I marinated the shrimp in italian salad dressing before I cooked them and they were superb. I did not make the salsa, as it didn't look very good.

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Didn't make the salsa.

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The slasa tasted exactly like canned fruit. Surpised. Thought the add ins mite ruin it. Nice.