Shrimp Brochettes Mango Chipotle Vinaigrette

Level:
Easy
Ingredients
  • 8 (U-12, under 12 per pound) shrimp, peeled and deveined
  • 1 cup papaya, peeled, seeded and cut into 1-inch squares
  • 1 red pepper, roasted, peeled and cut into 1-inch squares
  • 1 poblano pepper, roasted, peeled and cut into 1-inch squares
  • 1 red onion, peeled and cut into 1-inch squares
  • 1/4 cup corn oil
  • 2 limes, juiced
  • Kosher salt and cracked black pepper, to taste
  • 4 wooden skewers or long rosemary sticks
  • MANGO-CHIPOLTE VINAIGRETTE:
  • 1 mango peeled and core removed
  • 1 tablespoon chopped shallots
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chipotle chiles in adobo
  • 1/4 cup corn oil
  • 1 cup seasoned rice vinegar
  • 1 lemon, juiced
  • Kosher salt and cracked black pepper, to taste
Directions

Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.

MANGO-CHIPOLTE VINAIGRETTE:

In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.

PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.


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