Shrimp and Mango Skewers with Orange Mango Glaze
Shrimp and Mango Skewers with Orange Mango Glaze
Fustini’s
6-8
10 minutes
35 minutes
Ingredients
1 lb. peeled and deveined large shrimp
2 large ripe but firm mangos, cut into 1 inch chunks
1 large red onion, cut into 1 inch chunks
¼ cup + ⅓ cup Mango Habanero balsamic vinegar
¼ cup Garlic olive oil
1-2 teaspoons Tajin seasoning
¼ cup very ripe or frozen (thawed) mango, diced small
1 garlic clove, minced
⅓ cup orange juice
¼ teaspoon cayenne pepper (optional)
Chopped parsley for garnish (optional)
8 skewers
Directions
In a gallon marinade bag, combine shrimp, fresh mango chunks, red onion, ¼ cup of Mango Habanero balsamic vinegar and Garlic olive oil. Let rest in the fridge for at least a half hour.
Soak skewers in water for at least 20 minutes (if using bamboo skewers).
While shrimp is marinating, combine ⅓ cup of Mango Habanero balsamic vinegar, orange juice, garlic, ¼ cup diced mango, and cayenne (if using) in a small saucepan over medium high heat. Once mixture comes to a boil, reduce heat and simmer for about 10 minutes, stirring frequently. Remove from heat and let cool. You can blend with an immersion blender if you would like a smoother glaze.
Preheat your grill to 400° F.
Skewer shrimp, mango and onions and season generously with Tajin seasoning.
Grill for 5-10 minutes flipping halfway through.
Top with glaze and serve.
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