3 large ripe mangoes
1 bag finely shredded cabbage slaw mix
1lb shrimp, 16-20 count per pound
1 cup shredded, toasted, coconut (I use unsweetened, sweetened is fine)
1/2 cup chopped cilantro
juice of 2 limes
1/2 cup canola oil
1/4 cup rice wine vinegar
1 Tbls honey or agave nectar
2 Tsp soy sauce
2 Tsp grated ginger
1/2 tsp ea. Salt, white pepper and chili powder
Shell and devein the shrimp, pat dry and place in a bowl with the juice of one lime. Season with salt, white pepper and chili powder. Set aside.
In a blender add 1 peeled and pitted mango, the oil, vinegar, soy sauce, ginger and honey. Blend until smooth. It will be foamy at first, but will become more liquid after a few minutes. Taste for sweetness and acidity, mangoes vary depending on the season and their origin. Add the rest of the lime juice and some more honey if needed. Let rest.
Remove the shrimp from the marinade and grill or bbq until done. Remove from the heat and set aside.
Peel and seed the last 2 mangoes. Slice into thin strips. Mix the mango with the slaw, cilantro, the cooled shrimp and 1/2 the coconut. Add the enough dressing to coat the slaw and chill for 30 minutes (you can serve immediately also). Serve with additional dressing at the table and top with the remaining coconut.
Enjoy-RTK