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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Bon Appétit | July 2000 Ingredients:
3 tablespoons olive oil |
1 tablespoon minced peeled fresh ginger |
2 garlic cloves, minced |
1 teaspoon dry crushed red pepper |
36 jumbo shrimp, peeled, tails left intact, deveined (about 2 pounds) |
2 red bell peppers, each cut into 12 pieces |
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges |
bamboo skewer, soaked in water 30 minutes, drained (for jumbo shrimp) |
Directions:
1. Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat.
2. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers,
3. or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
4. Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.
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