*NOTE: if you want more heat, leave seeds in
Heat grill to high. Brush pork with oil and season with salt and pepper. Grill for 3-4 minutes. Turn the tenderloins and brush with guava glaze and cook another 4-5 minutes, brushing with glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-in thick slices and drizzle with the sauce.
Whisk ingredients together in a small bowl and set aside.
In a small saucepan, combine citrus juice, onion, garlic, jalapeno and cumin. Cook over medium high heat until reduced by half. Season with salt and pepper. Strain and set side aside until ready to serve.
Serve over Coconut Rice with finely chopped fresh mint leaves sprinkled on top.
Place a whole butter lettuce leaf on a plate, facing upward to make a cup-like shape. Spoon the mango salad onto the lettuce. Then generously layer shrimp on top of salad. Using a spoon, drizzle the chili-lime sauce over salad. Garnish with thinly sliced basil leaves and serve.
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