Wednesday, October 1, 2008

Shrimp and Mango Skewers with Guava Lime Glaze

This is a tropical fruit & shrimp recipe I love using for summer grilling. I also enjoy making it on my indoor grill in the middle of January to brighten up the long winter months. Try it! One taste and you will be transported to a tropical location.
Shrimp recipe From Lobster Gram
  • 3 tablespoons olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon dried crushed red pepper
  • 18 large shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
  • 2 red bell peppers, each cut into 12 pieces
  • 2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
  • 6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 jumbo shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.) Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking shrimp about 4 minutes per side.

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