Spicy Shrimp Skewers with Refreshing Mango Salsa Salad
May 11, 2016
Want something a little different for dinner? Give this recipe a try, it's really tasty & has a bit of kick!
For serving: cooked Jasmine Rice (see recipe in Rice & Grains category)
1 Soak skewers in water till ready to cook shrimp (see Tip# 1)
2 Place shrimp in a large bowl of cold water & let sit for 30 minutes. Drain, cover & refrigerate till ready to cook.
3 Mango Salsa Salad; add all the salsa salad ingredients to a 1.5 quart bowl & toss gently till well combined. Cover & refrigerate 2 to 4 hours to allow ingredients to marry & attain maximum flavor.
4 Marinade; put cilantro, lime juice, zest, jalapeño & oil in a food processor & process till smooth.
5 Peel shrimp (leave tail on), pat dry with paper towels & place in a glass bowl. Pour marinade over shrimp & toss till well coated. Cover & refrigerate for 20 to 30 minutes (see Tip# 2).
6 Prepare Jasmine Rice (see recipe in Rice & Grains category) & set aside till ready to serve.
7 Thread 7 shrimp onto 2 skewers, side by side & slightly separated (see Tip# 3). Repeat with the other 7 shrimp. Discard the marinade.
8 Grill approximately 2 minutes on each side till shrimp are opaque. Do not overcook. You can also broil these in the oven on a foil lined baking sheet, about 5" from heat, with the oven door slightly ajar for 2 minutes each side.
9 Serve shrimp skewers over rice with Mango Salsa Salad on the side.
Tips & Suggestions
1 Soaking the skewers prevents them from burning on the grill or in the oven.
2 Don't leave the shrimp in the marinade for more than 30 minutes, as the acids will begin to cook the shrimp.
3 Doubling up on the skewers prevents the shrimp from rolling around when turning during cooking & serving.