Shrimp and Mango Skewers with Guava-Lime Glaze Recipe

Shrimp and Mango Skewers with Guava-Lime Glaze Recipe

  • 3 tablespoons olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon dried crushed red pepper
  • 18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
  • 2 red bell peppers, each cut into 12 pieces
  • 2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
  • 6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
  • Guava-Lime Glaze
  1. Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
  2. 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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