Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high. If you think your shrimp will fall through the grilling rack, prepare a fish basket to grill the shrimp. Coat the inside of the basket with cooking spray. Drizzle the shrimp with the olive oil. Combine the cumin, chili powder, coriander, salt, and black pepper and rub onto the shrimp. Add the shrimp directly to the grill rack or place in a single layer in the fish basket. Grill the shrimp for about 2 to 3 minutes per side or until cooked through. Meanwhile, add the lemon halves, cut side down, to the grill, and grill for 3 to 4 minutes, just until the lemon is slightly charred. Add the grilled shrimp to a platter. Garnish with the grilled lemon halves and minced parsley. 1. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium. 2. Slice the mango from the pit into 2 pieces (slice the larger rounded parts of the mango on both sides of the pit). Lay the 2 pieces cut side down on a cutting board, and cut into 1/2-inch-thick slices. 3. Add the mango slices to a shallow baking dish. Drizzle with olive oil to coat. Sprinkle with cayenne pepper, salt, and black pepper. 4. Grill the mango slices for about 2 minutes per side. 5. Transfer to a serving platter and squeeze lime juice over the slices.
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