Instructions
- Combine the mango, bell pepper, jalapeño, and lime juice. Season with salt. Set aside for 15 to 30 minutes.
- In a large bowl whisk ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon of the cumin, and 2 tablespoons of the oil. Add the shrimp and toss to coat.
- Prepare the grill for direct cooking over high heat 500° to 550°F and preheat a perforated grill pan.
- Prepare the grill for cooking over high heat 550°F and preheat a perforated grill pan.
- In a large skillet over medium heat on the stove, warm the remaining 1 tablespoon oil. Add the onion and cook until tender, 5 to 7 minutes, stirring often. Add the tomatoes, garlic, and the remaining 1 teaspoon cumin and cook over low heat until saucy, 2 to 3 minutes, stirring occasionally. Add the beans and stir until combined. Fold in the rice until it is hot and well blended with the other ingredients, about 2 minutes. Season generously with salt and pepper. If the mixture seems too dry, add some of the reserved liquid from the beans. Keep warm while grilling the shrimp.
- Arrange the shrimp in a single layer on the grill pan and grill over direct high heat, with the lid closed, until firm to the touch and opaque in the center, about 3 minutes, shaking the pan occasionally and turning once with tongs. Remove from the grill and serve the shrimp warm with casamiento, salsa, and lime wedges. Note: Casamiento is a traditional Latin American beans-and-rice dish.
- Arrange the shrimp in a single layer on the grill pan and grill over high heat, with the lid closed, until firm to the touch and opaque in the center, about 3 minutes, shaking the pan occasionally and turning once with tongs. Remove from the grill and serve the shrimp warm with casamiento, salsa, and lime wedges. Note: Casamiento is a traditional Latin American beans-and-rice dish.
