Shrimp and Mango Salsa

(as found on

Recipe courtesy of Famous Dave’s BBQ.

2 lbs. raw shrimp, peeled and deveined
Shrimp Marinade (recipe below)
Dave’s All-Purpose Fish Seasoning (recipe below)
Famous Dave’s Sweet & Zesty BBQ Sauce
Mango Salsa (recipe below)
Fresh limes


Set the EGG for direct cooking at 350°F/177°C.

Peel and devein shrimp; place in a large plastic bag.

Prepare marinade. Pour marinade into plastic bag with shrimp, seal and refrigerate for at least 2 hours. After 2 hours, drain shrimp into a sieve over a bowl and discard the marinade.

Skewer shrimp with flexible skewers or wooden skewers soaked in water. Lightly season shrimp with Dave’s All-Purpose Fish Seasoning, and spray with a non-stick cooking spray. Grill shrimp – this won’t take long and once they start looking opaque they are done. Baste with straight Sweet & Zesty BBQ Sauce just before taking off the EGG; okay! enough to caramelize the sauce.

Arrange Mango Salsa in the center of a large platter and place BBQ shrimp on top. Take a few lime slices and spritz lime juice over the shrimp. Garnish the edge of your platter with lime wedges.

Dave’s BBQ Shrimp Marinade
1 cup Famous Dave’s Sweet & Zesty BBQ Sauce
¼ cup light olive oil
1 cup pineapple juice
¼ cup pineapple juice concentrate
½ cup lime juice
1 T Sriracha hot chili sauce

In a bowl, mix BBQ sauce, olive oil, pineapple juice, pineapple concentrate, lime juice and chili sauce together.

Dave’s All-Purpose Fish Seasoning
2 T kosher salt
1 T granulated garlic
1 T lemon pepper
1 T Aleppo chili pepper
2 tsp chili powder
2 tsp granulated onion powder
1 tsp crushed dry basil
1 tsp crushed dry oregano
1 tsp fresh ground fennel seed (do it yourself from the seeds)
½ tsp fresh ground black pepper

In a small bowl, mix ingredients together to create an amazing chicken or fish seasoning.

Mango Salsa
1 cup of mandarin oranges, chopped, drained (reserve syrup)
2 tsp Ball Fruit-Fresh Produce Protector
1 cup fresh pineapple, chopped (reserve juice)
2 shot glasses of Grand Marnier
1 cup of mango, chopped
1 cup red bell pepper, chopped
1 cup red onion, chopped
2 jalapenos, diced
3 cloves garlic, minced
1 tsp kosher salt
1 cup of avocado, chopped

Drain mandarin oranges, rough chop and reserve ½ cup of packing syrup. Add Ball Fruit-Fresh Produce Protector to mandarin orange syrup and mix well.

After coring pineapple, reserve the juice. Add ½ cup of pineapple juice to mandarin orange juice. Add Grand Marnier to this mix and set aside.

In a large bowl, add mangos, mandarin oranges, pineapple, red bell peppers, red onion, jalapenos, garlic and kosher salt and gently toss to mix. Set mango mixture aside.

Chop avocados, add to mandarin orange mix and set aside. Add the avocado mixture to the mango mixture and gently fold…be careful not to smash the avocados. Serve immediately.

Delightfully serves a party of 5.