Shrimp Brochettes Mango Chipotle Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 (u-12, under 12 per pound) shrimp, peeled and deveined |
1 cup papaya, peeled, seeded and cut into 1-inch squares |
1 red pepper, roasted, peeled and cut into 1-inch squares |
1 poblano pepper, roasted, peeled and cut into 1-inch squares |
1 red onion, peeled and cut into 1-inch squares |
1/4 cup corn oil |
2 limes, juiced |
kosher salt and cracked black pepper, to taste |
4 wooden skewers or long rosemary sticks |
1 mango peeled and core removed |
1 tablespoon chopped shallots |
1 tablespoon chopped garlic |
1 tablespoon chopped cilantro |
1 tablespoon chipotle chiles in adobo |
1/4 cup corn oil |
1 cup seasoned rice vinegar |
1 lemon, juiced |
kosher salt and cracked black pepper, to taste |
Directions:
1. Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
2. MANGO-CHIPOLTE VINAIGRETTE:
3. In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
4. PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.
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