Mango Chipotle Shrimp Kabobs For Two Recipes

MANGO-CHIPOTLE SHRIMP KABOBS FOR TWO

Steps:

• Pour chipotle marinade over shrimp in medium bowl; stir to evenly coat shrimp. Pour Italian dressing over combined remaining ingredients in shallow dish. Refrigerate shrimp and vegetables 30 min. to marinate.
• Heat grill to medium-high heat. Drain shrimp; discard any marinade. Drain vegetables, reserving dressing. Thread shrimp, peppers, zucchini and mangos onto skewers; set aside. Place corn on center of large sheet of heavy-duty foil; fold to make packet.
• Grill foil packet and kabobs 3 to 4 min. on each side or until shrimp turn pink and vegetables are crisp-tender, occasionally brushing kabobs with reserved dressing. Remove kabobs from grill. Cook vegetables an additional 4 min. or until crisp-tender.
• Cut slits in foil with sharp knife to release steam before opening packet. Serve kabobs with the corn.

SPICY MANGO-CHIPOTLE BEEF KABOBS

Steps:

• Pour 1/4 cup dressing over meat in shallow dish; stir to evenly coat meat. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat, onions, peppers and pineapple alternately onto 12 skewers.
• Grill 10 to 15 min. or until meat is done and vegetables are crisp-tender, turning occasionally.
• Place salad greens on large platter; drizzle with remaining dressing. Top with kabobs.

CHIPOTLE SHRIMP, MANGO & SWEET ONION KABOBS

Steps:

• Heat barbecue to high. In a bowl, combine the shrimp and barbecue sauce, turning to coat evenly. Build skewers, alternating shrimp, onion and mango. Finish each skewer with a slice of lime. Lightly brush each skewer with canola oil and season with pepper.
• Grill for 2-3 minutes per side, until the shrimp just turns opaque. Remove from the heat, Sprinkle with the green onion and cilantro to serve.

MANGO CHIPOTLE GUACAMOLE

Steps:

• Mash avocados in a small bowl, leaving chunks if desired. Mix in mango, garlic, cilantro, lime juice, chipotle powder and salt. Serve immediately.

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.