TROPICAL ISLAND SHRIMP KABOBS Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina
Prep: 25 min. + marinating Cook: 5 min./batch 1/2 cup coconut milk 1/3 cup minced fresh cilantro 2 Tbsp lime juice 2 garlic cloves, minced 2 tsps olive oil 1-1/2 tsps ground coriander 1/4 tsp salt 1/4 tsp coarsely ground pepper 30 uncooked shrimps (26-30 per pound size), peeled and deveined 30 mango cubes (about 1 large mango) 30 fresh pineapple cubes (about 1-1/2 cups) In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours. Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink. Yield: 2-1/2 dozen. "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh -Please support me in my journey to another opportunity of life at: https://www.gofundme.com/sugars-transplant-journey Bless you, Sugar Lopez _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
