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
- To prepare marinade, place the habanero chilies, green onion, garlic, ginger and mango in a blender or food processor. Blend mixture until smooth.
- Turn off the blender and add the cilantro and rice wine vinegar to the mixture.
- Pulse in blender until ingredients are evenly combined. Add salt to taste.
- Reserve 1 cup (250ml) of marinade for basting and dipping and set aside until later.
- 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.
- Remove shrimp from marinade and thread 2 shrimp on to each soaked bamboo skewer.
- Drizzle shrimp skewers with olive oil and season with salt.
- Prepare barbeque to medium high heat 375F (190C).
- Rub or spray your grill with oil to help prevent sticking to the grill grates.
- 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.
- Grill shrimp for one minute or until nicely caramelized and charred. Flip shrimp and baste with the reserved sauce set aside earlier.
- Shrimp will be done when they turn pink and opaque.
- Remove shrimp skewers from grill and serve with left over basting sauce.