Spicy Shrimp and Mango Skewers with Mango and Roasted Corn Salsa

Recipe Category:

• Entree
• Salsa/Relish/Chutney

Serving Size: 

Ingredients:

• For the skewers:
• 4 garlic cloves
• 1 teaspoon coarse salt
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons sweet paprika
• Freshly ground black pepper
• cayenne pepper or more to taste
• 1 cup freshly squeezed orange juice
• Juice of 2 limes
• 2 tablespoons extra-virgin olive oil
• 2 pounds jumbo shrimp, peeled and deveined, tails left intact
• 2 large ripe and firm mangos, peeled, pitted, sliced and cut into long wedges
• For the salsa:
• 4 ears corn, husks and corn silk discarded (or 1 16-ounce bag of frozen sweet corn)
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground pepper
• 2 mangos, peeled, pitted and diced
• Juice of 1 lime
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 jalapeno pepper, seeded and finely minced
• 3 tablespoons chopped fresh cilantro or basil, plus more for garnish

Instructions:

Put wooden skewers in a pan of water for 30 minutes, so they don’t burn on the grill.

To make the marinade: Coarsely chop garlic. Sprinkle with coarse salt and mash the garlic into a paste with the side of a knife. Put garlic paste in a bowl. Add cumin, oregano, paprika, black pepper and cayenne. Mix to combine. Stir in the orange juice, lime juice and oil. Pour 1/3 of the marinade into a small bowl. Reserve for dressing the salad.

Thread shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour remaining marinade over the shrimp and mango; cover with plastic wrap.  Put in refrigerator and allow to marinate for about 30 minutes, turning skewers occasionally

To make the salsa: Rub corn with 2 tablespoons of oil and season with salt and pepper. Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.) Put corn directly on the grill grates (or put in a baking pan if using oven method) and cook until kernels are slightly charred on all sides, turning every couple of minutes. Remove from heat. Using a sharp knife, carefully cut kernels off of the cobs and put in a mixing bowl.

If using frozen corn: Preheat oven to 450 °F.  Line a baking sheet with foil and spray with nonstick cooking spray.  Spread frozen corn on baking sheet.  Place in the oven and roast for 12-15 minutes, stirring occasionally.  Remove from oven and cool.

Add mango, lime juice, onions, bell peppers, jalapeno, cilantro and remaining 1 tablespoon of oil to corn. Season with salt and pepper.

Grill (or broil) shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook mangos until grill marks appear, about 1 minute on each side.

Divide shrimp and mango skewers evenly onto a plate and top with a couple of spoonfuls of the mango and roasted corn salsa. Garnish with some chopped cilantro and serve with remaining salsa on the side.

Serving Tips:

Serve with cooked white rice.

Prep Time:
30 minutes

Cook Time:
10 minutes