Grilled Shrimp Kabobs with Jalapeno Butter (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
16 large shrimp, peeled and deveined |
1 large mango, peeled and cut into 12 1-inch chunks |
1 red pepper, cut into 12 slices |
1 lime, cut into 8 pieces- quartered then halved |
1 small red onion, cut into 8 pieces |
1 tablespoon olive oil |
salt and pepper |
4 ounces softened, unsalted butter |
1/2 teaspoon ground cumin |
1 tablespoon chopped cilantro |
1/2 teaspoon finely chopped jalapeno |
Directions:
1. Preheat grill or broiler. In a bowl toss the shrimp with salt and pepper. Thread the shrimp and vegetables onto the skewers. Each skewer has 4 shrimp, 2 limes, 2 onions, 3 peppers, and 3 mango pieces. Brush the vegetables thoroughly with olive oil, sprinkle with salt and pepper. Place on the grill and cook for 4 minutes on one side. Meanwhile prepare the jalapeno butter. In a bowl combine all ingredients. Then using a pastry brush, generously apply the butter to all sides of the kabobs, and then flip over and cook another 4 minutes.
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