6 large Shrimp, peeled and deveined
2 fresh Mangos
, peeled and diced small
To taste Kosher Salt and Freshly Ground Pepper
Prepare a hot grill.
Rinse the shrimp under cold water and place in a bowl. Add the lime juice and Pico de Gallo and toss. Let rest for 5 minutes.
Grill the shrimp until they become completely opaque. This will take 1-2 minutes per side. Remove from the grill and set aside to cool.
Over the sink, gently crack the coconuts in half and drain the water. Set aside.
In a large mixing bowl, combine the mango and the rest of the ingredients. Gently stir to incorporate. Place some salsa in each coconut halve, top with a shrimp and serve.
Salsa yields about 4 to 5 cups. Refrigerate the remaining salsa for another use such as chips and salsa, crab cakes, etc…
Note: For the photo, we used dry ice to give it a tropical “foggy” effect.