Author Notes
This recipe uses fresh mango to create a sticky, spicy and sweet glaze for grilled shrimp kabobs. Serve the kabobs over a fresh summer succotash for a complete meal. —foxeslovelemons
Ingredients
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8
(10-inch) bamboo skewers
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1
ripe mango, peeled, pitted and roughly chopped
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1
chipotle pepper in adobo sauce, plus 1-1/2 tablespoons adobo sauce
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1 tablespoon
water
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4
ears fresh corn, husks and silk removed
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2 tablespoons
olive oil, divided
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1
leek, cut lengthwise in half, then thinly sliced crosswise
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3/4 teaspoon
kosher salt
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1/4 teaspoon
ground black pepper
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1
jalapeno pepper, seeded and minced
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1
red bell pepper, finely chopped
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1/2 cup
fresh or frozen lima beans
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16
large (16-20 count) peeled and deveined shrimp
Directions
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Place skewers in large dish and cover with water. Let stand 15 minutes. Meanwhile, in food processor, pulse mango, chipotle and adobo sauce, and water until smooth.
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Prepare grill for direct grilling over medium-high heat. Cut corn from cobs. Using back of knife, scrape cobs to release corn “milk,” and reserve along with kernels. In large skillet, heat 1 tablespoon oil over medium-high heat. Add leek, salt and pepper; cook 2 minutes, stirring frequently. Add jalapeño and red pepper; cook 2 minutes, stirring occasionally. Stir in lima beans, corn and corn milk. Cook until all vegetables are tender-crisp, about 3 to 4 minutes. Remove from heat and cover to keep warm.
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Double-skewer shrimp, placing 4 shrimp on each set of skewers. Brush shrimp with remaining 1 tablespoon oil. Place shrimp skewers on hot grill rack, and cook until shrimp turn opaque throughout and internal temperature reaches 145º, turning once, about 5 to 6 minutes. Remove from grill and brush with mango-chipotle sauce. Serve immediately over succotash.
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