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
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:
- 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
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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