Salsas recipes

Skewered Shrimp On Sugar Cane With Mango Lime Salsa

Course : Salsas
Serves: 6

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Ingredients:

2 pounds Shrimp

1 piece 12 inch sugar cane

3 medium mangos -- seeded and diced

6 medium limes, julienne lime zest -- reserve juice

1 bunch coriander -- fresh

1/2 teaspoon ginger -- fresh and grated

1 teaspoon Caribbean rub

1 tablespoon molasses

1 teaspoon salt and pepper

1 package skewers -- soaked

---CARIBBEAN RUB---

6 tablespoons garlic -- minced

6 tablespoons dried minced onion

2 tablespoons allspice

1 tablespoon dried ground chipotle

2 tablespoons Hungarian paprika

2 tablespoons brown sugar

4 1/2 teaspoons thyme -- fresh, minced

4 1/2 teaspoons cinnamon

1 1/2 teaspoons nutmeg

1/2 teaspoon ground habanero

2 medium lemons -- zest of

Preparation / Directions:

Caribbean rub: Combine all ingredients. Rub shrimp with Caribbean seasoning and skewer. Let sit for 10 minutes. Peel sugar cane and slice on the bias razor thin. Prepare a wood or charcoal fire and let it burn down to embers. In a mixing bowl combine lime zest, mango, coriander and ginger. Add half of the reserved lime juice and the molasses and mix well. Add the sugar cane and let rest for 15 minutes. Remove sugar cane from marinade and grill 1 minute on both sides. Grill shrimp 2 minutes on each side. Place shrimp on sugar cane and drizzle with marinade.

Skewered Shrimp On Sugar Cane With Mango Lime Salsa

Ingredients:

Preparation / Directions:

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