Now, what was real ironic was that John over at http://foodimentary.com/ posted this morning that today is National Shrimp Day 🙂 What a coincidence!!! What he posted was pretty much what I had planned for my Tropical Shrimp Cocktail.

For the Shrimp you will need:

• 26/30 shrimp
• Juice of half a lime
• Your favorite spice rub
• Salt & Pepper to taste

For the Fruit Salsa you will need:

• 1 red pepper, diced
• 1 mango, diced
• 1/4 of a red onion, diced
• A handful of cilantro, minced

For the dressing you will need:

• Juice of 1.5 limes
• about 1 tbsp honey
• about 1 tbsp vegetable oil
• about 1 tsp sesame oil
• a dash of S & P

I started out by skewering some 26/30 shrimp (I got 24 exactly though…) and spritzed some lime juice on them, then Pele’s Fire spice and some S&P

Then onto the Big Green Egg at about 400F indirect with the Plate Setter down, legs up and then the grill. I didn’t time them, but just cook till they are done and not rubbery. Shrimp don’t take long, so keep and eye on them!

While the shrimp were getting happy I chopped up a red pepper, a mango, 1/4 of a red onion and some cilantro and tossed in a bowl.

I tossed the dressing in with rest of the mixture and then plated with the shrimp when they were done.

Happy Egging!
Brian