Curry Shrimp Mango Red Pepper And Onion Kabobs Recipes

CURRY SHRIMP, MANGO, RED PEPPER AND ONION KABOBS

Steps:

• Mix the curry dip with olive oil, lemon juice, and sugar in a medium bowl. Add the shrimp and toss to coat. Let marinate in the refrigerator for 30 min.
• While skewering on the shrimp etc. cook the basmati rice and keep warm.
• Using wooden skewers, cut to size if needed to fit into the grill pan, start to slide the ingredients onto the skewer in this order, red pepper, shrimp, mango, red onion. Repeat ending with a shrimp.
• Using a nonstick grill pan sprayed with a small amount of cooking spray and heated over medium heat start to grill the shrimp. Place a lid on top, askew to help them cook evenly.
• Cook for 10-12 min. until the shrimp are done. Serve over basmati rice and garnish with green onions.

MANGO AND RED ONION SALSA

Steps:

• Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)

SHRIMP, PEPPER AND MANGO KABOBS IN GINGER MARINADE

Steps:

• In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
• Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
• Alternately thread shrimp, scallions, peppers and mango on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, basting with reserved marinade. Serve warm over rice.