Recipe - Hot Grilled Shrimp With Mango-Ginger Sauce

2 tablespoon Olive oil; may be doubled
One fourth cup Fresh orange juice
2 tablespoon Habernero sauce; and/or
2 tablespoon Garlic pepper hot sauce; or
to taste
1 pound Medium shrimp; peeled and
deveined (about 2428 ct
per lb)
1 Sprig fresh rosemary;
optional

MANGOGINGER SAUCE
2 teaspoon Grated gingerroot; fresh,
peeled
2 tablespoon Rice vinegar
1 One half cup Mango chunks; (from 3 ripe
mangos)
3 tablespoon Habernero pepper sauce; or
less to taste
2 lg Cloves garlic; chopped
1 One half tablespoon Olive oil; may be doubled
One fourth cup Fresh orange juice

WHISK together the liquid ingredients in a glass bowl. Add the shrimp to
this marinade, toss to mix well. Cover, refrigerate for 2 hour. Divide the
shrimp into 4 portions and thread them onto skewers. Heat the grill.
optional: toss a fresh sprig of rosemary on the "coals." Brush shrimp with
marinade and grill for about 2 to 3 minutes per side, turning often.

SAUCE: Combine grated ginger and rice vinegar in glass bowl. Set aside.
Puree mangos in blender until smooth; add a little of the orange juice if
needed to puree the mangos. Then add the remaining ingredients and blend
until smooth. Serve at room temperature as a garnish or dipping sauce for
the shrimp. Refrigerate leftover sauce and use soon (1 to 2 days).

PER SERVING: 272 cals, 13.9 fat (46.2%). H*O*T!

KITCHEN NOTES: *Tested with 2 Tbs Taste of Thai Garlic Chili Pepper Sauce
plus 1 teaspoon Pepper Plant with Habaneros (from Atascadero, CA). *Gas
Grill. *Original recipe used a total of 4 Tbs. Tabasco's Sauces: Habanero
Hot Pepper, and Garlic Pepper Blend; twice as much oil. *Serve with: hot
cooked rice with lemon peel and cilantro; spinach and scallion stirfry;
cooling sweat and sour cucumber slices.

Recipe by: Chile Pepper Mag's Fiery Fish (1097) / patH

Posted to MCRecipe Digest V1 #972 by KitPATh phannema@wizard.ucr.edu on
Dec 27, 1997