Shrimp, Pepper and Mango Kabobs in Ginger Marinade |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Sauvignon Blac is great with this ginger shrimp. These shrimp, pepper and mango kabobs deliver wonderful, authentic flavor with minimal effort. A great recipe for entertaining a crowd—just double the ingredients. Ingredients:
2 tablespoons minced ginger |
2 garlic cloves, minced |
1/4 cup rice wine vinegar |
1/2 cup lime juice |
2 tablespoons brown sugar |
1/4 cup oil |
1 tablespoon sesame oil |
1 -2 tablespoon chopped cilantro |
2 lbs large shrimp, peeled and deveined |
1 bunch scallion, cut into 1-inch lengths |
1 large red bell pepper, cut into 1-inch dice and blanched |
1 firm mango, peeled and cubed |
Directions:
1. In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
2. Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
3. Alternately thread shrimp, scallions, peppers and mango on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, basting with reserved marinade. Serve warm over rice.
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