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