Grilled Shrimp with Mango, Lime & Radish Salsa


12 large shrimp
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper



In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper.

Let marinate for about a half hour while you heat up the grill.

Grill prawns on each side until they turn pink, about 5 minutes depending on size.

Remove the peel and pith from the limes and cut between the membranes to remove the segments.

Squeeze juice into a bowl.

Add the remaining ingredients and mix; season with salt and pepper.

Place warm grilled prawns on a platter and top with salsa and Mila®.