Serves: Makes 6 servings
- 2 cloves garlic
- ¼ cup roughly chopped cilantro
- ½ teaspoon chili flakes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ½ teaspoon sugar
- 3 limes, juiced
- 1 pound shrimp, cooked and peeled
- 2 fresh mangos, quite firm
- 2 tablespoons peanut oil
Procedures:Runner-up Sur La Table Grilling Recipe Contest, Grilled Appetizers category.
In a large bowl, crush garlic cloves and mix with the cilantro, spices and sugar in the juice from the limes. Toss in the shrimp and let marinade from two hours to overnight.
Peel the mangos and with a potato peeler or mandoline, make large slices of mango and place on a plate. Wrap each shrimp in the middle with a mango slice (or two if necessary) secure by skewering each shrimp on the end of a single skewer, going through the body lengthwise and catching the end of the mango slice. Add peanut oil to any remaining marinade and pour over the wrapped shrimp. Chill until ready to grill.
Prepare the grill. Burn down the charcoal and even it out in the bottom of the grill. Make sure the grill rack is clean and spray with a pan spray just before cooking the shrimp. Grill the shrimp for 1–2 minutes on each side, marking the mango as you do it and not moving them except to turn them over on the grill.