Ingredients
-
2
-
2
-
1/4
-
1/2
-
2
-
1/4
-
1
-
1 - 2
-
2
-
1
-
1
-
1
-
-
-
Directions
Shrimp, Pepper and Mango Kabobs in Ginger Marinade, 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 crowdjust double the ingredients , This was a lovely kabob recipe that was thoroughly enjoyed by myself and 8 year old son, my 10 year old isn’t a fan of peppers or onions so I only put the mango on his and he wouldn’t even eat the mango *rolling eyes* used red & yellow peppers like another reader and used vidalia onions as that’s what I had on hand I had frozen mango on hand so thawed & used that but I’ll try a firmer, fresh mango or maybe not thaw it next time as I had trouble with it falling off the skewers Thanks for posting Rita! Made and enjoyed for team Mischief Makers – ZWT #7 , mmm this was yummy
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Steps
|
1
Done
|
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
Done
|
Remove Shrimp from Marinade. Pour Marinade Into a Small Saucepan. Bring to a Boil and Boil For One Full Minute. Remove from Heat. |
|
3
Done
|
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. |
