Colossal shrimp make a stunning presentation, but jumbo shrimp will also be pretty.
Makes 6 servings.
INGREDIENTS
3tablespoons olive oil
1tablespoon minced peeled fresh ginger
2garlic cloves, minced
1teaspoon dried crushed red pepper
18uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2red bell peppers, each cut into12 pieces
2firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
612-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water30 minutes, drained
guava-lime glaze
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.
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