Skewered Shrimp with Mango-Lime Vinaigrette
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Yield
6 servingsPrep
20 minCook
4 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | large |
shrimp
uncooked, about 2 pounds, peeled with tails left intact, deveined |
|
| 1 ½ | teaspoons |
kosher salt
|
|
| 6 | each |
skewers
|
* |
| Mangolime vinaigrette | |||
| ½ | cup |
mangos
roughly chopped, about 1/2 mango |
*
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| ⅓ | cup |
cilantro
freshly chopped |
|
| 1 | each |
scallions, spring or green onions
root end trimmed |
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 | each |
ginger
1/2-inch, peeled and chopped |
*
|
| ½ | teaspoon |
kosher salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | large |
shrimp
uncooked, about 2 pounds, peeled with tails left intact, deveined |
|
| 7.5 | ml |
kosher salt
|
|
| 6 | each |
skewers
|
* |
| Mangolime vinaigrette: | |||
| 118 | ml |
mangos
roughly chopped, about 1/2 mango |
*
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
cilantro
freshly chopped |
|
| 1 | each |
scallions, spring or green onions
root end trimmed |
|
| 15 | ml |
rice vinegar
|
|
| 15 | ml |
lime juice
fresh |
|
| 1 | each |
ginger
1/2-inch, peeled and chopped |
*
|
| 2.5 | ml |
kosher salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl.
Thread 6 shrimp on each skewer. Let stand at room temperature for half an hour.
In a blender or food processor, combine the vinaigrette ingredients.
Process for about 1 minute or until smooth.
Transfer 1 cup dressing to small bowl.
Brush remaining dressing over shrimp.
Grill shrimp until cooked through, about 2 minutes per side.
Serve the shrimp warm with the remaining vinaigrette.
