2 lb peeled shrimp
2-3 mangos, cubed (try Tommy Atkins or Francis)
1 shallot, minced
2/3 cup cara cara (or regular navel) orange juice
3 tablespoons mango juice (homemade*)
3 tablespoons tequila
2 tablespoons oranges
1 tablespoon sherry vinegar
1 teaspoon cayenne pepper
Prepare grill to manufacture’s recommendations. Brush the grill rack with oil. Whisk together the marinade in a large bowl. Add the shrimp. Marinate the shrimp for 10 minutes. Reserve the marinade. Thread on bamboo skewers alternating with mango. Grill, flipping once and brushing occasionally with reserved marinade, until the shrimp is fully cooked.
*I just squeezed juice out of some mango scraps into a measuring cup.
I am excited to finally start posting grilling recipes again! I’ve been grilling like crazy (even in drizzling rain) for the past few months developing new recipes to post here this summer. I have a lot of great recipes lined up. As I have done the last couple of years, I plan on posting a new grilling recipe every Friday from Memorial Day to Labor Day. Last year I was so busy writing my cookbook and posting twice weekly new recipes on C&L (I developed 300 recipes between May and October last year for the book) that I dropped it down to a new grill recipe every other week. I am happy to say that despite some other big projects in the works, I am going to return to the weekly posts.
For my first recipe of the unofficial summer season, I had to share this shrimp dish. It is so good. I love grilling with mango, during the caramelizing process it get so sweet and juicy. Cara cara oranges are a new favorite. Giant sized, they are more floral tasting and less acidic than other oranges. Their juice paired wonderfully with the mango. I had asked for requests over at the Coconut & Lime Facebook page when I announced the return of my grill Fridays and someone wanted a good grilled shrimp recipe. I think this fits the bill! Shrimp can be tricky to grill because they cook so quickly but in this case that is not a problem because the mango also cooks quickly. I served them with a side of rice which was merrily being made in our rice cooker while we grilled. No muss, no fuss!