Recipe courtesy of Jeffrey Beeson

Shrimp Brochettes Mango Chipotle Vinaigrette

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  • Level: Easy
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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

  1. 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. 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.
  2. 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.