Grilled Rum-Marinated Shrimp With Mango Salsa
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
***Mango Salsa***
3 mangoes, peeled, pitted, and diced
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small red onion, diced
1 cup pineapple juice
4 tablespoons lime juice
1 clove garlic, crushed
4 tablespoons red wine vinegar
1 tablespoon curry powder
***SHRIMP***
32 large shrimp, peeled and deveined, tail on if desired
8 tablespoons lime juice
1 1/2 cup pineapple juice
1/2 cup dark rum
1 clove garlic, crushed
salt and pepper, as desired
Directions:
Prepare the mango salsa by combining the diced mango, green bell pepper, red bell pepper, and onion in a bowl. Stir in the pineapple juice, lime juice, garlic, vinegar, and curry powder. Mix gently, cover the bowl, and refrigerate until ready to use. The mango salsa can be made up to 3 days ahead of time.
Combine the shrimp, lime juice, pineapple juice, rum, garlic, salt, and pepper in a non-reactive container or zip-top plastic bag. Refrigerate the shrimp and marinade for 2-4 hours (do not marinate the shrimp for more than 4 hours).
When ready to cook the shrimp, preheat a grill to medium-high heat.
Remove the shrimp from the marinade and discard the marinade. Place the shrimp on skewers. Do not overcrowd the shrimp on the skewers.
Place the shrimp on the grill and cook for 3-4 minutes per side or until the shrimp are opaque and the tails are pink.
Remove the shrimp from the grill. Divide the rum-marinated shrimp among serving plates and serve with the mango salsa. The shrimp and salsa can be served alone or over rice, if desired.
Recipe Location: https://www.cdkitchen.com/recipes/recs/435/GrilledRumSoakedShrimpWith66266.shtml
Recipe ID: 36907
Nutrition:
per serving: 273 calories, 2g fat, 32g carbohydrates, 24g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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