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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Mango, ginger and curry combine with a splash of lime juice to coat this juicy, grilled shrimp. Stuffed in pitas, the shrimp combo makes for an easy-to-hold, fabulous entree! You could also serve on a bed of rice for a less casual presentation. Ingredients:
1/2 cup mango chutney |
3 tablespoons lime juice |
1 teaspoon grated fresh gingerroot |
1/2 teaspoon curry powder |
1 pound uncooked large shrimp, peeled and deveined |
2 pita breads (6 inches), halved |
8 bibb or boston lettuce leaves |
1 large tomato, thinly sliced |
Directions:
1. In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.
4. Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling. Yield: 4 servings.
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