Spicy Chipotle Mango Shrimp with Succotash

By • September 3, 2013 0 Comments

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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

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Serves 4

  • 8 (10-inch) bamboo skewers
  • 1 ripe mango, peeled, pitted and roughly chopped
  • 1 chipotle pepper in adobo sauce, plus 1-1/2 tablespoons adobo sauce
  • 1 tablespoon water
  • 4 ears fresh corn, husks and silk removed
  • 2 tablespoons olive oil, divided
  • 1 leek, cut lengthwise in half, then thinly sliced crosswise
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 jalapeno pepper, seeded and minced
  • 1 red bell pepper, finely chopped
  • 1/2 cup fresh or frozen lima beans
  • 16 large (16-20 count) peeled and deveined shrimp
  1. 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.
  2. 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.
  3. 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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