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Chipotle shrimp, mango & sweet onion kabobs Recipe
Ingredients
- 60 mL (¼ cup) barbecue sauce
- To taste, chipotle sauce
- 454 g (1 lb.) raw black tiger shrimp (16/20 count), thawed
- 8 skewers
- ½ onion, quartered and layers separated
- 1 ripe mango, peeled, pitted, cut into 2-cm (¾-in.) pieces
- 2 limes, sliced into 1-cm (½-in.) rounds
- 15 mL (1 tbsp.) canola oil
- 2 mL (½ tsp.) ground black pepper
- 30 mL (2 tbsp.) finely chopped green onions
- 30 mL (2 tbsp.) finely chopped fresh cilantro
| PREP TIME 10m |
COOK TIME 10m |
TOTAL TIME 20m |
YIELD 4 servings |
|---|
Instructions
- Preheat barbecue to high.
- Combine barbecue sauce with chipotle sauce in a bowl.
- Add shrimp and turn to coat evenly.
- Build skewers, alternating shrimp, onion, and mango.
- Finish each skewer with a slice of lime.
- Lightly brush skewers with canola oil and season with pepper.
- Grill for 2 to 3 minutes per side, just until the shrimp turns opaque.
- Remove from heat.
- Sprinkle with green onion and cilantro to serve.
A recipe from Iga
2020-06-05
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