For more Cinco de Mayo recipes: Cinco de Mayo Spa Cuisine
Food photography by Pornchai Mittongtare
Food styling by Jeanne Kelley
Prop styling by Robin Turk
- Combine shrimp, olive oil, cumin, and red pepper flakes in large bowl, and stir to mix. Let stand 20-30 minutes, or refrigerate 2-3 hours if time allows.
- In medium bowl, combine mango, Serrano chili, bell pepper, onion, cilantro, and lime. Stir to mix well, and season to taste with salt and pepper. Let stand 20-30 minutes to allow flavors to blend. Salsa can be made ahead of time, up to 24 hours in advance.
- Preheat grill to medium and lightly oil racks. Thread shrimp on skewers, and grill 4-5 minutes, turning once, until just cooked through and opaque.
- To serve, arrange shrimp on bed of greens. Top with mango salsa, and serve immediately.