Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil - may be doubled

  2. 2 tablespoons 30ml Habanero sauce - and/or 2 tablespoons 30ml Garlic pepper hot sauce - or to taste

  3. 1 lb 454g / 16oz Medium shrimp - peeled and deveined

  4. (about 24-28 ct per lb)

  5. 1 section Fresh rosemary - optional

  6. *mango Ginger Sauce*

  7. 2 teaspoons 10ml Grated gingerroot - fresh, peeled

  8. 2 tablespoons 30ml Rice vinegar

  9. 1 1/2 cups 355ml Mango chunks

  10. (from 3 ripe mangos)

  11. 3 tablespoons 45ml Habanero pepper sauce - or less to taste

  12. 2 Garlic - chopped

  13. 1 1/2 tablespoons 22ml Olive oil - may be doubled

  14. 1/4 cup 59ml Fresh orange juice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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).

  3. 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 stir-fry; cooling sweat and sour cucumber slices.


Send feedback