Mango tango caribbean shrimp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Limes (juice of) |
| ¼ | cup | Dark rum |
| 1 | teaspoon | Garlic; chopped |
| ¼ | cup | Olive Oil |
| 2 | tablespoons | Fresh Coriander; chopped |
| 1 | teaspoon | Freshy Ground Pepper |
| ¼ | teaspoon | Salt |
| X pn Cayenne (optional) | ||
| 1 | pounds | Large Shrimp or Chicken Strips (500 g) |
| 1 | teaspoon | Honey |
| 1 | teaspoon | Chili Powder |
| 1 | large | Mango; halved lengthwise; sliced thin |
Directions
CARIBBEAN SHRIMP
Shrimp and mangoes make a dynamic combination. the rum marinade is guaranteed to put you in a tropical mood.
1. In bowl, combine lime juice, garlic, rum, oil, coriander, pepper, salt and cayenne. Stir in shrimp and toss with marinade. Let marinade 1 hour.
2. Soak bamboo skewers in water 30 minutes. Drain shrimp, reserving marinade. Thread shrimp on skewers through both the tail and head.
Leave space between each shrimp to keep them stable while grilling.
3. Grill on medium high heat 3 to 4 minutes a side or until shrimp are pink and cooked in center. Meanwhile, place marinade in a pot with honeyand chili powder. Bring to boil and simmer 2 minutes or until reduced by half.
4. Remove shrimp from skewers and pile on serving dish. Pour sauce over top. Serve on a platter garnished with sliced manoes sprinkled with lime juice.
From An Article: Mango Tango by Cynthia David in The Toronto Sun of 19 July, 1995.
Transcribed By: S. Lefkowitz
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