Seafood - Grilled Shrimp with Mango Salsa

Serves 4-6, Approx 200 calories per serving

Salsa:
2 ripe medium mangoes
1/2 - 1 serrano chili, to taste, seeded, minced
1/4 cup minced red onion
1/3 cup fresh lime juice
3 T minced cilantro
1 t kosher salt
1/8 t freshly ground black pepper

Cut skin from mangoes. Cut flesh away from broad oval pit, dice flesh and transfer to a bowl. Squeeze excess pulp from pit into bowl. Puree 1/3 of mango in blender or processor. Combine diced mango with puree and rest of the ingredients. Set aside.

Shrimp:
2 T canola oil
1 1/4 pounds uncooked medium shrimp, peeled, deveined
4-6 romaine lettuce leaves
1 lime, cut into 4-6 wedges

Prepare large ridged grill pan. In a bowl, toss shrimp with oil and lightly season with s & p. Grill shrimp over med high heat, 2-3 mins per side until shrimp turn pink and begin to curl. Do not overcook. Lay lettuce leaves on salad plates, divide fruit salsa on lettuce. Place shrimp on salsa along with lime wedges. Serve warm or at room temp.