- 10 minutes
- 5 minutes
Chop all of the ingredients
Place all ingredients into a food processor or blender, reserving a bit of the chopped mango, cucumber, tomato, red onion, jalapeño, and cilantro for garnishing (about 1/3 cup).
- Blend all ingredients until smooth. Sprinkle with salt to taste (just a pinch at a time to avoid over seasoning). Transfer liquid into a large sealed container and refrigerate for at least two hours (best if chilled overnight).
For the shrimp: Pre-heat grill.
In a small bowl, toss shrimp with yellow curry powder and lemon pepper.
Grill shrimp about two minutes on each side, or until light grill marks appear on the shrimp.
To serve: Ladle cold soup in four bowls, top with two shrimp, and garnish with the reserved chopped mango, vegetables, and a few sprigs of cilantro. Enjoy!