| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Grilling, Kabobs, Main dish, Seafood, Shellfish |
4 |
Servings |
INGREDIENTS
| 16 |
|
Shrimp, peeled and deveined |
| 1 |
|
Mango, peeled and cut into |
|
|
twelve 1" chunks |
| 1 |
|
Red pepper, cut into 12 |
|
|
slices |
| 1 |
|
Lime, cut into 8 pieces |
|
|
quartered then halved |
| 1 |
|
Red onion, cut into 8 pieces |
| 1 |
T |
Olive oil |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 4 |
oz |
Unsalted butter, softened |
| 1/2 |
t |
Ground cumin |
| 1 |
T |
Chopped cilantro |
| 1/2 |
t |
Finely-chopped jalapeno |
INSTRUCTIONS
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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the
TV FOOD NETWORK - (Show # EE-2210 broadcast 10-16-1997) Downloaded
from their Web-Site - http://www.foodtv.com Formatted for MasterCook
by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 11-12-1997 Recipe by: Emeril Lagasse
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”