Shrimp and Mango Skewers with Guava-Lime Glaze Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons olive oil 1 tablespoon minced peeled fresh ginger 2 garlic cloves, minced 1 teaspoon dried crushed red pepper 18 uncooked colossal 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 Guava Lime Glaze 2 cups canned guava nectar 1 cup orange juice 1/2 cup red wine vinegar 1/3 cup fresh lime juice
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Directions: |
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 colossal 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 colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.
Guava Lime Glaze Combine nectar, orange juice and vinegar in heavy medium saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover and chill.) |
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Number Of
Servings: |
Number Of
Servings:12 |
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