Chipotle Shrimp, Mango & Sweet Onion Kabobs
Prep Time
Serves
Cooking Mode
1 bag Uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), thawed
¼ cup Sweet Onion Chipotle Barbecue Sauce
8 skewers
½ sweet onion, quartered and layers separated
1 ripe mango, peeled, pitted, cut into 3/4-in. (2 cm) pieces
2 limes, sliced into 1/2-in. (1 cm) rounds
1 tbsp canola oil
½ tsp pepper
2 tbsp finely chopped green onions
2 tbsp finely chopped fresh cilantro
1 bag Uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), thawed
¼ cup Sweet Onion Chipotle Barbecue Sauce
8 skewers
½ sweet onion, quartered and layers separated
1 ripe mango, peeled, pitted, cut into 3/4-in. (2 cm) pieces
2 limes, sliced into 1/2-in. (1 cm) rounds
1 tbsp canola oil
½ tsp pepper
2 tbsp finely chopped green onions
2 tbsp finely chopped fresh cilantro
Directions
1Heat barbecue to high. In a bowl, combine the shrimp and barbecue sauce, turning to coat evenly. Build 8 skewers, alternating shrimp, onion and mango. Finish each skewer with a slice of lime. Lightly brush skewers with canola oil and season with pepper.
2Grill for 2 to 3 min. per side, until the shrimp just turns opaque. Remove from the heat. Sprinkle with the green onion and cilantro to serve.
Disclaimer
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Personal Note
Personal Note
