Grilled Shrimp Kabobs with Jalapeno Butter

By merlin

Food Network--Emeril Lagasse

Ingredients

• For the jalapeno butter:
• 16 large shrimp, peeled and deveined
• 1 large mango, peeled and cut into 12 1-inch chunks, use yellow mangos
• 1 red pepper, cut into 12 slices
• 1 lime, cut into 8 pieces- quartered then halved
• 1 small red onion, cut into 8 pieces
• 1 tbsp olive oil
• Salt and pepper
• 4 ounces softened, unsalted butter, (we use 1 stick buttter)
• 1/2 tsp ground cumin, (we use 1 tbsp)
• 1 tbsp chopped cilantro
• 1/2 tbsp finely chopped jalapeno, or 1 tbsp serano, seeded and chopped

Preparation

Step 1

Preheat grill or broiler. In a bowl toss the shrimp with salt and pepper. Thread the shrimp and vegetables onto the skewers. Each skewer has 4 shrimp, 2 limes, 2 onions, 3 peppers, and 3 mango pieces. Brush the vegetables thoroughly with olive oil, sprinkle with salt and pepper. Place on the grill and cook for 4 minutes on one side. Meanwhile prepare the jalapeno butter. In a bowl combine all ingredients. Then using a pastry brush, generously apply the butter to all sides of the kabobs, and then flip over and cook another 4 minutes.