Barbecued Shrimp With Mango Lime Mayonnaise Food

GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA

Steps:

• In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
• Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

BARBECUED SHRIMP WITH MANGO LIME MAYONNAISE

Steps:

• Skewer the shrimp and brush them with canola oil.
• Heat the barbecue.
• Mix together the mayonnaise, grated mango, lime juice and salt.
• Stir mixture well to combine. Set aside.
• Barbecue the shrimp until cooked -- about 1 minute on each side or slightly longer for larger shrimp.
• Serve shrimp immediately with a side of lime mango mayonnaise for dipping.

SHRIMP IN MANGO CHILI SAUCE

Steps:

• Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.

SHRIMP WITH MANGO SAUCE

Steps:

• Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.

BARBECUED SHRIMP WITH GARLIC MAYONNAISE

Steps:

• Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy. With motor running, slowly pour 3/4 cup cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavors. Makes about 1 cup mayonnaise. Tip: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
• Seafood Marinade: Combine the 5 marinade ingredients in medium bowl. Makes about 1/3 cup.
• Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade.
• Preheat grill to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally; until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise.

LIME SHRIMP TACOS WITH MANGO SALSA

Steps:

• Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
• Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
• Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
• Serve hot shrimp and salsa over corn tortillas.

MAUI WOWIE SHRIMP

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE

Steps:

• Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
• Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

MANGO CHILI SHRIMP RECIPE

Steps:

• In a blender or a food processor, combine mangoes, chili sauce, lime juice, honey and cilantro.
• Stir together shrimp and 1/2 cup mango mixture. Let stand 10 minutes.
• Remove shrimp from the marinade and discard the marinade.
• Skewer shrimp and grill 2-3 minutes per side until shrimp turn pink and opaque.
• Serve with remaining mango mixture.