Barbecue Shrimp with Mango Salad | RICARDO

Ingredients

• 1/4 cup (60 ml) mango purée (see note)
• 1 tbsp (15 ml) store-bought mango chutney
• 1 tbsp (15 ml) lime or lemon juice
• 1 tbsp (15 ml) white wine vinegar
• 1 tbsp (15 ml) vegetable oil
• 1 iceberg lettuce, quartered and leaves separated
• 1 tomato, diced
• 1 small red onion, thinly sliced or cut into thin rounds
• 1/2 mango, diced
• 2 tbsp cilantro or mint leaves
• 1 lb (450 g) large shrimp (8-12), shells intact, deveined
• 2 tbsp (30 ml) vegetable oil
• 1 tbsp fresh ginger, grated
• 1 tbsp tandoori spice blend (see note)
• 1 tbsp (15 ml) store-bought mango chutney, plus more for serving