Recipe courtesy of Jeffrey Beeson

Shrimp Brochettes Mango Chipotle Vinaigrette

Getting reviews...
Save Recipe
  • Level: Easy
Share This Recipe

Ingredients

MANGO-CHIPOLTE VINAIGRETTE:

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.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL