2 ripe medium mangoes
1/2 to 1 serrano chili, to taste, seeded, minced
1/4 cup minced red onion
1/3 cup fresh lime juice
3 tablespoons minced fresh cilantro leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 1/4 pounds uncooked medium shrimp, peeled, deveined
4 to 6 romaine lettuce leaves
1 lime, cut into 4 to 6 wedges
For Salsa: Cut the skin from the mango. Cut the flesh of the mango away from the broad oval pit. Dice the flesh and transfer it to a bowl. Squeeze the excess pulp from the mango pit into the bowl. Puree a third of the mango in a food processor or blender.
Combine the diced mango with the puree and the chili, onion, lime juice, coriander, and measured salt and pepper. Set aside while you grill the shrimp.
For Shrimp: Prepare an outdoor grill or heat a large ridged grill pan. In a bowl, toss the shrimp with the oil and lightly season with salt and pepper to taste. Grill the shrimp over medium-high heat for 2 to 3 minutes per side, or until the shrimp turn pink and begin to curl. Take care not to overcook the shrimp
To serve, lay the lettuce leaves on salad plates, divide the fruit salsa onto the lettuce. Place the shrimp on the mango salsa along with the lime wedges. Serve the shrimp warm or at room temperature