Place the cleaned, raw shrimp in a bowl.

Add the cumin powder and cilantro. Stir to combine.

Zest the lemon onto the shrimp and spices. Cut the lemon in half and squeeze the juice over the shrimp.

Use zester to grate the garlic into the mixture and add olive oil and toss to combine.

Peel the mango according to video instruction. Reserve the mango juice.

Cut the mango into cubes and place in a separate bowl.

Grill shrimp on the grill or in a cast iron pan generously coated with olive oil. Pour remaining juices over the shrimp while it cooks.

Make the citrus champagne dressing (recipe linked on this page).

Chop romaine lettuce and place in separate bowl.

Add citrus champagne dressing and chopped mangos.

Toss well and transfer to individual serving bowls.

Place grilled shrimp on top and garnish with crisp balsamic beet strips.

Enjoy!