Shrimp Mangos And Papayas On Skewers With Mango Salsa Recipes

Steps:

• Thread mango cubes onto skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill the mango skewers over medium-high heat, turning, until well marked, 1 to 2 minutes per side. Sprinkle with chile-lime seasoning.

Steps:

• In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
• Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
• Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Steps:

• Combine marinade ingredients and mix well.
• Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
• (I used a gallon size zip-loc bag.).
• Add marinade; coat evenly and refrigerate.
• Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
• Oil and pre-heat grill to medium low heat.
• FOR SHRIMP AND/OR VEGGIES: (See below for other options).
• Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
• Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
• Veggies may take a bit longer depending upon the varieties you use.
• SERVING SUGGESTIONS:.
• Serve with mango-papaya salsa. (See instructions below).
• Garnish with fresh lime and thyme if desired.
• Goes nicely served on a bed of rice.
• SALSA DIRECTIONS:.
• Pinch the leaves off the cilantro stems.
• Place in a small non-metal bowl with the remaining salsa ingredients.
• Mix thoroughly with a spoon.
• COOKING DIRECTIONS IF USING CHICKEN OR PORK:.
• If using chicken:.
• Remove from marinade and place on grill over medium low heat.
• Grill chicken 8 minutes on each side, or until juices run clear.
• If using pork:.
• Remove from marinade and place on grill over indirect heat.
• Cover and cook for 1 hour, turning occasionally.
• Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
• Let meat rest 20-30 minutes before carving to allow juices to redistribute.
• SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.

Steps:

• Place shrimp and lime juice in a large shallow bowl. Refrigerate, covered, while making salsa, turning once. In a large bowl, combine mangoes, pineapple, papaya, red onion, red pepper, jalapenos, cilantro and lime juice. Refrigerate, covered, until serving., Drain shrimp, discarding lime juice. Place 1 cantaloupe slice on each prosciutto slice; top each with 1 shrimp. Fold both sides to close. If desired, secure with toothpicks. Serve with mango salsa.

Steps:

• Soak bamboo skewers in water for 15 minutes before using.
• Alternately, skewer shrimp, mango and onion pieces.
• Place in a dish large enough for skewers in one layer.
• Sprinkle garlic, cilantro, red pepper flakes and lime juice over all.
• Sprinkle with salt and pepper.
• Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes.
• Prepare grill.
• Spray or lightly brush olive oil onto kebabs.
• Grill for 3 to 4 minutes per side or until shrimp is pink and opaque.
• Enjoy!

Steps:

• Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
• Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.