Shrimp Skewers With Tropical Fruit Salsa Recipe
Ingredients
| Soy sauce | 1/2 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| 1 1/2 pounds large shrimp, shelled and deveined | ||
| Vegetable oil | ||
| Black pepper salt | 1 To taste | |
| Mangos | 2 (For Tropical Fruit Salsa) | |
| Kiwifruit | 2 (For Tropical Fruit Salsa) | |
| 3 tablespoons finely chopped or finely slivered red onion | ||
| Lime juice | 3 Tablespoon (For Tropical Fruit Salsa) | |
| Salt | 1/4 Teaspoon (For Tropical Fruit Salsa) | |
| Red pepper flakes | 1/4 Teaspoon, crushed (For Tropical Fruit Salsa) | |
| Sugar | 1 Teaspoon (For Tropical Fruit Salsa) | |
| 1 tablespoon finely chopped fresh mint leaves | ||
| Cilantro | 1 Tablespoon, finely chopped (For Tropical Fruit Salsa) | |
Directions
Combine soy sauce, lime juice and garlic in a shallow glass dish or large heavy plastic bag.
Add shrimp; cover dish or close bag.
Marinate in refrigerator no longer than 30 minutes.
Meanwhile, prepare Tropical Fruit Salsa. (Salsa should not be made more than two hours before serving.)
Remove shrimp from marinade; discard marinade.
Thread shrimp on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Brush one side of shrimp lightly with oil; season with salt and pepper.
Oil hot grid to help prevent sticking.
Grill shrimp oil side down, on a covered grill, over medium-hot Kingsford briquets, 6 to 8 minutes.
Halfway through cooking time, brush top with oil, season with salt and pepper, then turn and continue grilling until shrimp firm up and turn opaque throughout.
To make the Tropical Fruit Salsa, peel fruit.
Cut mango into 1/4-inch pieces; cut kiwifruit into wedges.
Combine with remaining ingredients in medium bowl; adjust flavors to taste.
Cover and refrigerate no more than 2 hours.
Serve with Tropical Fruit Salsa.
Add shrimp; cover dish or close bag.
Marinate in refrigerator no longer than 30 minutes.
Meanwhile, prepare Tropical Fruit Salsa. (Salsa should not be made more than two hours before serving.)
Remove shrimp from marinade; discard marinade.
Thread shrimp on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Brush one side of shrimp lightly with oil; season with salt and pepper.
Oil hot grid to help prevent sticking.
Grill shrimp oil side down, on a covered grill, over medium-hot Kingsford briquets, 6 to 8 minutes.
Halfway through cooking time, brush top with oil, season with salt and pepper, then turn and continue grilling until shrimp firm up and turn opaque throughout.
To make the Tropical Fruit Salsa, peel fruit.
Cut mango into 1/4-inch pieces; cut kiwifruit into wedges.
Combine with remaining ingredients in medium bowl; adjust flavors to taste.
Cover and refrigerate no more than 2 hours.
Serve with Tropical Fruit Salsa.
Chef
