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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Spicy Recipe