Hot grilled shrimp with mango-ginger sauce

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil; may be doubled
¼ cup Fresh orange juice
2 tablespoons Habernero sauce; and/or
2 tablespoons Garlic pepper hot sauce; or to taste
1 pounds Medium shrimp; peeled and deveined (about 24-28 ct per lb)
1 Sprig fresh rosemary; optional
2 teaspoons Grated gingerroot; fresh, peeled
2 tablespoons Rice vinegar
1½ cup Mango chunks; (from 3 ripe mangos)
3 tablespoons Habernero pepper sauce; or less to taste
2 larges Cloves garlic; chopped
1½ tablespoon Olive oil; may be doubled
¼ cup Fresh orange juice

Directions

MANGO-GINGER SAUCE

WHISK together the liquid ingredients in a glass bowl. Add the shrimp to this marinade, toss to mix well. Cover, refrigerate for 2 hour. Divide the shrimp into 4 portions and thread them onto skewers. Heat the grill.

optional: toss a fresh sprig of rosemary on the "coals." Brush shrimp with marinade and grill for about 2 to 3 minutes per side, turning often.

SAUCE: Combine grated ginger and rice vinegar in glass bowl. Set aside.

Puree mangos in blender until smooth; add a little of the orange juice if needed to puree the mangos. Then add the remaining ingredients and blend until smooth. Serve at room temperature as a garnish or dipping sauce for the shrimp. Refrigerate leftover sauce and use soon (1 to 2 days).

PER SERVING: 272 cals, 13.9 fat (46⅕%). H*O*T! KITCHEN NOTES: *Tested with 2 Tbs Taste of Thai Garlic Chili Pepper Sauce plus 1 teaspoon Pepper Plant with Habaneros (from Atascadero, CA). *Gas Grill. *Original recipe used a total of 4 Tbs. Tabasco's Sauces: Habanero Hot Pepper, and Garlic Pepper Blend; twice as much oil. *Serve with: hot cooked rice with lemon peel and cilantro; spinach and scallion stirfry; cooling sweat and sour cucumber slices.

Recipe by: Chile Pepper Mag's Fiery Fish (10-97) / patH Posted to MC-Recipe Digest V1 #972 by KitPATh <phannema@...> on Dec 27, 1997

Related recipes