Habanaro Mango Grilled Shrimp | Matt Dunigan

Yield: 10 skewers

Ingredients

• 1 lb – fresh British Columbia spot shrimp peeled and de veined (454g) (Approximately 20 whole shrimp tail on)

Marinade and Sauce:

• 2-habanero chilies seeded chopped
• 2 green onions roughly chopped
• 1 clove garlic finely chopped
• 1 tablespoon finely chopped fresh ginger (15ml)
• 3 peeled and pitted mangos roughly chopped
• ¼ cup roughly chopped cilantro leaves (60ml)
• 1-cup rice wine vinegar (250ml)
• Juice of 2 limes
• Salt to taste

• 20 skewers soaked in cool water for 30 minutes
• Olive oil for brushing

Directions

1. To prepare marinade, place the habanero chilies, green onion, garlic, ginger and mango in a blender or food processor. Blend mixture until smooth.
2. Turn off the blender and add the cilantro and rice wine vinegar to the mixture.
3. Pulse in blender until ingredients are evenly combined. Add salt to taste.
4. Reserve 1 cup (250ml) of marinade for basting and dipping and set aside until later.
5. Place the shrimp in a sealable plastic bag, pour marinade over the shrimp and toss to coat. Let shrimp marinate in the refrigerator for 1 hour.
6. Remove shrimp from marinade and thread 2 shrimp on to each soaked bamboo skewer.
7. Drizzle shrimp skewers with olive oil and season with salt.
8. Prepare barbeque to medium high heat 375F (190C).
9. Rub or spray your grill with oil to help prevent sticking to the grill grates.
10. Place a sheet of foil down on the heated grill. Then place the shrimp on the grill while leaving the sticks over the foil to prevent burning.
11. Grill shrimp for one minute or until nicely caramelized and charred. Flip shrimp and baste with the reserved sauce set aside earlier.
12. Shrimp will be done when they turn pink and opaque.
13. Remove shrimp skewers from grill and serve with left over basting sauce.