Grilled Shrimp and Mango On Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Grilled Shrimp and Mango, with citrus & honey glaze, served on a bed of watercress and sprinkled with fresh parmesan. Ingredients:
50 large shrimp |
1/4 cup freshly squeezed lime juice, plus 1 tablespoon (3 limes) |
1/4 cup fresh lemon juice |
1/4 cup fresh orange juice |
4 tablespoons brown sugar |
1 tablespoon ginger |
2 teaspoons cornstarch |
2 1/2 mangos |
1 cup honey |
10 cups watercress |
5 tablespoons parmesan cheese |
Directions:
1. Make glaze: In a small saucepan, combine 1/4 cup lime juice, 1/2 cup honey, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
2. Thread shrimp onto 10 skewers, using 5 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 5 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
3. Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
4. In a large bowl, whisk together remaining tablespoon lime juice, lemons juice, orange juice; and honey;season with salt and pepper. Add watercress; toss to coat.
5. To serve, divide watercress among five plates; top each with 2 shrimp skewers and 1 mango skewer. Sprinkle with parmesan.
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