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    Shrimp Skewers with Curried Mango Sauce View Edit

    Servings: Not specified

    Directions

    Peel shrimp, leaving tails intact. Devein shrimp, if desired. Toss together shrimp, chili powder, salt, and olive oil in a large bowl. Thread 5 shrimp onto each skewer, bending each shrimp to pass through skewer twice. Grill, without grill lid, over high heat (400° to 500°) 4 to 5 minutes or just until shrimp turn pink, turning once. Serve warm with Curried Mango Sauce. Garnish with lime wedges. Curried Mango Sauce: Process all ingredients in a blender until smooth, stopping once to scrape down sides.

    Ingredients
    • 30 unpeeled large fresh shrimp (about 2 pounds)
    • 2 to 3 teaspoons chili powder
    • 1/2 teaspoon kosher salt
    • 1 tablespoon olive oil
    • Curried Mango Sauce
    • Garnish: lime wedges
    • Curried Mango Sauce:
    • 1 medium mango, chopped
    • 1/3 cup peeled and chopped English cucumber
    • 2 tablespoons olive oil
    • 1 tablespoon fresh lime juice
    • 1 teaspoon balsamic vinegar
    • 1/4 teaspoon curry powder
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon freshly ground pepper

    Parsed from recipe text (no separate ingredient records).
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