Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Limes (juice of)
1/4 c Dark rum
1 ts Garlic; chopped
1/4 c Olive Oil
2 tb Fresh Coriander; chopped
1 ts Freshy Ground Pepper
1/4 ts Salt
X pn Cayenne (optional)
1 lb Large Shrimp or Chicken
-Strips (500 g)
1 ts Honey
1 ts Chili Powder
1 lg Mango; halved lengthwise;
-sliced thin

CARIBBEAN SHRIMP

Shrimp and mangoes make a dynamic combination. the rum marinade is
guaranteed to put you in a tropical mood.

1. In bowl, combine lime juice, garlic, rum, oil, coriander, pepper,
salt and cayenne. Stir in shrimp and toss with marinade. Let marinade
1 hour.

2. Soak bamboo skewers in water 30 minutes. Drain shrimp, reserving
marinade. Thread shrimp on skewers through both the tail and head.
Leave space between each shrimp to keep them stable while grilling.

3. Grill on medium high heat 3 to 4 minutes a side or until shrimp
are pink and cooked in center. Meanwhile, place marinade in a pot
with honeyand chili powder. Bring to boil and simmer 2 minutes or
until reduced by half.

4. Remove shrimp from skewers and pile on serving dish. Pour sauce
over top. Serve on a platter garnished with sliced manoes sprinkled
with lime juice.
From An Article: Mango Tango by Cynthia David in The Toronto Sun of 19
July, 1995.

Transcribed By: S. Lefkowitz

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