Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Skewered Shrimps with Mango Salsa
- Level: Easy
- Total: 4 hr 10 min
- Prep: 4 hr
- Cook: 10 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 4 hr 10 min
- Prep: 4 hr
- Cook: 10 min
- Yield: 4 to 6 servings
Ingredients
8 cloves of garlic, thinly sliced
2 cups olive oil
Juice of 2 limes, about 2 tablespoons
1 teaspoons salt
1/2 teaspoon pepper
2 pounds, 10 to 12 count shrimp, shelled
Mango Salsa:
2 ripe mangos
1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal
2 jalapenos, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 2 limes, about 2 tablespoons
1 teaspoon salt
Directions
- In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
- Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
- Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.
