Shrimp and Mango Kebabs

By Peggie

Shrimp (and most seafood) benefits from being double skewered. If fresh mango isn't available substitute pineapple or cantaloupe chunks.

This recipe yields 4 ounces of shrimp per person which is a fairly light serving. If you heavy eaters, assemble additional skewers.

* Tail isn't necessary but it makes for a nice presentation

Ingredients

• 40 raw shrimp (31-40 count gives you approximately 1 lb/453 g)
• 3 firm mangoes
• 1 cup (250ml) sweet red chilli sauce
• 16 bamboo skewers soaked in water for 30 minutes, or 8 double-pronged stainless steel skewers.

Preparation

Step 1

Thaw shrimp if frozen. Peel mangos and cut into chunks about 2.5 cm (1 inch) thick.

To assemble: lay a shrimp flat on its side. Take 2 bamboo skewers (or one double pronged skewer)

Slide 1 skewer up through the fattest part of the shrimp.

Slide the second skewer up through the narrow part just about the tail.

Ensure both skewers are even.

Thread a chunk of mango onto the 2 skewers so it's just touching the shrimp.

Repeat the process, allowing 5 shrimp and 4 mango chunks per skewer.

Brush the prawn skewers with the sweet red chili sauce and continue basting as they barbeque.

Barbeque 2 minutes per side or uhntil shrimp are firm and opaque.

Serve with Mago Chilli Dipping Sauce.