Barbeque
Thai Shrimp Mango Kabobs
- 4 large bamboo skewers
- 1/4 cup (50 mL) water
- 1/4 cup (50 mL) rice vinegar
- 2 Tbsp. (25 mL) granulated sugar
- 1/4 cup (50 mL) Alizé Gold Passion liqueur
- 2 Tbsp. (25 mL) fresh lime juice
- 1 garlic clove, minced
- 1/2 tsp. (2 mL) red pepper flakes
- 12 jumbo shrimp (11 to 15 count), deveined and peeled
- 2 semi-ripe mangos, peeled and each cut into 8 bite-size pieces
Makes 4 servings
These sweet and spicy kabobs are easy to prepare and are perfect for summer entertaining on the patio. As an added bonus, after a few glasses of sangria you’ll discover skewers are great for hand-to-hand combat—place corks on tips to prevent injury.
- Soak skewers in warm water for 30 minutes to prevent scorching on the grill. Heat water, vinegar and sugar in small saucepan over medium heat until sugar dissolves. Remove from heat and let cool. Add liqueur, lime juice, garlic and pepper flakes.
- Assemble 3 shrimp and 4 mango pieces on each skewer, alternating between fruit and shrimp. Arrange in a single layer in a baking dish and pour over marinade. Refrigerate for 30 minutes, turning once.
- Preheat grill to medium-high.
- Place kabobs on grill, close lid and cook for 3 minutes per side or until shrimp are bright pink and firm. Be careful not to overcook.
