Title: Hot Grilled Shrimp with Mango-Ginger Sauce
Categories: Appetizers, Chile peppe, Grilling, Shrimp, Dips
Yield: 4 Servings

2 tb Olive oil; may be doubled
1/4 c Fresh orange juice
2 tb Habernero sauce; and/or
2 tb Garlic pepper hot sauce; or
-to taste
1 lb Medium shrimp; peeled and
-deveined (about 24-28 ct
-per lb)
1 Sprig fresh rosemary;
-optional

-----------------------------MANGO-GINGER SAUCE-----------------------------
2 ts Grated gingerroot; fresh,
-peeled
2 tb Rice vinegar
1 1/2 c Mango chunks; (from 3 ripe
-mangos)
3 tb Habernero pepper sauce; or
-less to taste
2 lg Cloves garlic; chopped
1 1/2 tb Olive oil; may be doubled
1/4 c Fresh orange juice

WHISK together the liquid ingredients in a glass bowl. Add the shrimp to
this marinade, toss to mix well. Cover, refrigerate for 2 hour. Divide the
shrimp into 4 portions and thread them onto skewers. Heat the grill.
optional: toss a fresh sprig of rosemary on the "coals." Brush shrimp with
marinade and grill for about 2 to 3 minutes per side, turning often.

SAUCE: Combine grated ginger and rice vinegar in glass bowl. Set aside.
Puree mangos in blender until smooth; add a little of the orange juice if
needed to puree the mangos. Then add the remaining ingredients and blend
until smooth. Serve at room temperature as a garnish or dipping sauce for
the shrimp. Refrigerate leftover sauce and use soon (1 to 2 days).

PER SERVING: 272 cals, 13.9 fat (46.2%). H*O*T!

KITCHEN NOTES: *Tested with 2 Tbs Taste of Thai Garlic Chili Pepper Sauce
plus 1 teaspoon Pepper Plant with Habaneros (from Atascadero, CA). *Gas
Grill. *Original recipe used a total of 4 Tbs. Tabasco's Sauces: Habanero
Hot Pepper, and Garlic Pepper Blend; twice as much oil. *Serve with: hot
cooked rice with lemon peel and cilantro; spinach and scallion stirfry;
cooling sweat and sour cucumber slices.

Recipe by: Chile Pepper Mag's Fiery Fish (10-97) / patH

Posted to MC-Recipe Digest V1 #972 by KitPATh on
Dec 27, 1997