Mango Chipotle Shrimp Kebabs
So simple I'm not even using a cut.
Put 1/4 cup of mango chipotle marinade, 1 tbsp cornstarch, and 1 lb of raw shrimp in a large zip lock back and mush it all around until everything is mixed and the shrimps are evenly coated. Cut other veggies for kebab'ing. I especially recommend cherry tomatoes, and I've also used mushrooms and orange bell peppers in this picture. Spear everything and drizzle more marinade over the vegetables. Broil at 500 degrees with the oven door open for about 3 minutes, then turn and broil for maybe another 2 minutes - you want to be sure the shrimp is pink all the way through and just a bit browned. Grilling would also probably work well. Serve with orange juice, more marinade on the side as a dipping sauce, and eat it on the porch.
Put 1/4 cup of mango chipotle marinade, 1 tbsp cornstarch, and 1 lb of raw shrimp in a large zip lock back and mush it all around until everything is mixed and the shrimps are evenly coated. Cut other veggies for kebab'ing. I especially recommend cherry tomatoes, and I've also used mushrooms and orange bell peppers in this picture. Spear everything and drizzle more marinade over the vegetables. Broil at 500 degrees with the oven door open for about 3 minutes, then turn and broil for maybe another 2 minutes - you want to be sure the shrimp is pink all the way through and just a bit browned. Grilling would also probably work well. Serve with orange juice, more marinade on the side as a dipping sauce, and eat it on the porch.