For the vinaigrette, combine the chipotle, lime zest and juice, cilantro, and olive oil in a small bowl. Set aside.
Prepare a hot fire in your grill. Brush the shrimp and mango with olive oil, season to taste, and grill on both sides until you have good grill marks and the shrimp are opaque, about 1 - 2 minutes per side. Arrange the salad greens on plates, top with shrimp and mango, and drizzle with the vinaigrette.
Reprinted with permission from ©500 Mexican Dishes by Judith Fertig, published by Sellers Publishing click for book review
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