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.

Ingredients

• 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

Directions
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.
Source:Skewers

Corona Steamed Shrimp Kebabs

Throw a few of these easy to make shrimp kebabs on the grill and you are ready to party! Of course if you live in an area where the weather isn't cooperating with out door grilling, I suggest investing in an indoor electric grill. It never ceases to be useful in my house!

Ingredients

• 2 tablespoons honey
  
• 1 lime, juiced, divided
  
• 1 tablespoon soy sauce
  
• 1 teaspoon Dijon mustard
  
• 32 large shrimp, peeled and deveined
  
• 1 fresh pineapple, peeled and cut into 1-inch chunks
  
• 3 (12 ounce) bottles Corona
  
• Kosher salt and freshly ground pepper

Directions
Whisk together the honey, lime juice, soy sauce and mustard and set the glaze aside. Thread 4 shrimp and several pineapple chunks onto each of eight 10-inch wooden skewers. Prepare a roasting pan by fitting it with a rack that covers the bottom. Pour 2 bottles of the beer into the pan; there should be at least 1/4 inch of liquid in the bottom of the pan (if not, add the third bottle of beer). Set the roasting pan over medium heat on the stove top (the pan will span 2 burners) and bring the beer to a simmer. Season the skewers with salt and pepper and place on the rack in a single layer. Squeeze the remaining lime half over the skewers. Cover the roasting pan tightly with aluminum foil and steam until the shrimp are cooked through, about 5 minutes. Remove the kebabs from the pan and brush with the glaze. Serve immediately.
Source:Corona Kebabs