Skewered shrimps with mango salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Garlic cloves; thinly sliced | |
| 2 | cups | Olive oil |
| Juice of 2 limes | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground black pepper |
| 2 | pounds | Shrimp - (10 to 12 count); shelled |
| === MANGO SALSA === | ||
| 2 | Ripe mangos | |
| 1 | bunch | Scallions; white and light green parts, sliced thin diagonal |
| 2 | Jalapenos; finely diced | |
| 1 | bunch | Cilantro; leaves only, chopped |
| Juice of 2 limes | ||
| 1 | teaspoon | Salt |
Directions
In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally. Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator. Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6178 broadcast 03-03-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-05-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.