By: Kathleen Pagan | @endlesslyelated

This is a summer dish in the most literal sense. Mango is at its best right now, avocado is everywhere, and shrimp on the grill takes about six minutes from start to finish. The Loisa Sazón in the marinade brings that deep garlic and cumin flavor that makes the shrimp taste like an afternoon on a Caribbean beach. Made to serve right over the fresh mango avocado salsa. It's the kind of meal that feels light and special at the very same time. Whether you're grilling for two on a weeknight or making a spread for the whole family, this recipe should definitely be on your table.

Don't over-marinate shrimp

Shrimp is not chicken, so you can't leave it in a citrus marinade overnight. The acid in the lime juice will start to cook the shrimp if it sits too long, and you'll end up with a tough, rubbery texture before you even cook them. Fifteen to thirty minutes is all you need. The Sazón and Adobo work fast, and that's enough time for the shrimp to absorb the flavor without the citrus breaking down the texture.

What Sazón does on the grill

The achiote in Loisa Sazón caramelizes fast on high heat, which means you get color and flavor almost instantly. You're looking for a deep orange char on the outside, with the shrimp just cooked through and still tender inside. The second the shrimp curls into a C shape and turns opaque, it's done. A tight curl into an O shape means it's overcooked, so watch them closely.

Wooden vs. metal skewers

If you're using wooden skewers, soak them in water for at least 30 minutes before grilling, as dry wood burns on the grates. If you are using metal skewers, you can skip this step entirely because the metal conducts heat more evenly. Also, ensure you thread the shrimp so they lay flat against the skewer rather than bunching up. This gives you more surface and allows for the maximum grill contact.

Make the salsa first

The mango avocado salsa takes about ten minutes to put together, and it only gets better as it sits, so make it before you start the grill. Toss the mango, avocado, red onion, and cilantro together. Squeeze lime over everything, and season with Loisa Sal Marina to taste. Let it sit while you prep and grill the shrimp. By the time the skewers come off, the flavors will all have come together, and the salsa will be ready to eat. 

What to serve alongside

If you prefer a heavier meal: For a rich and comforting base, serve the skewers over creamy coconut rice, or pair them with a charred corn salad for a smoky, refreshing crunch that beautifully balances the savory shrimp and mango avocado salsa.