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Shrimp and Mango Skewers with Guava-Lime Glaze
Ingredients:
3 tbsp olive oil
1 tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 tsp 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" bamboo skewers (for colossal shrimp) or
12 12" skewers (for jumbo shrimp), soaked in water for 30 minutes and drained
Preparation:
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 shrimip 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
Ingredients:
2 cups canned guava nectar
1 cup orange juice
1/2 cup red wine vinegar
1/3 cup fresh lime juice preparation
Preparation:
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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