For the griddled shrimp:

• 20 large, headless tiger shrimp, peeled
• 4 skewers (if wooden soak in water before using)

For the marinade:

• A thumb-sized piece of fresh ginger, peeled and grated
• A small bunch of fresh cilantro, leaves picked and chopped
• 1 fresh red chilli, deseeded and chopped
• 4 tablespoons fresh lime juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• A good pinch of brown sugar
• ½ a clove of garlic, peeled and crushed

For the salad:

• 1 ripe mango, peeled
• 2 handfuls of bean sprouts
• 3 small cucumbers, chopped
• A handful of fresh cilantro
• 1 red pepper, deseeded and cut into thin strips
• A bunch of spring onions (scallions), chopped
• Sea salt
• A small handful of sesame seeds
• Extra virgin olive oil, to drizzle