| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Lime juice |
| 1/4 |
c |
Vegetable oil |
| 1 |
tb |
Fresh ginger; grated or 1 tsp ground ginger |
| 2 |
|
Cloves garlic; finely chopped |
| 24 |
lg |
Shrimp; shelled & deveined |
| 4 |
|
Green onions |
| 1 |
|
Mango |
| 12 |
|
Long bamboo skewers |
INSTRUCTIONS
From: Leslie <duncan@VIANET.ON.CA>
Date: Mon, 8 Jul 1996 00:28:36 -0400
This recipe appeared in "Cottage Life" magazine, June 1996. Enjoy-Leslie.
"The same preparation can be used with small chunks of pork loin, just
increase the grilling time to 5-6 minutes. If mangoes aren't available, you
can substitute chunks of pineapple.
1. Combine soy sauce, lime juice, oil, ginger, & garlic in a stainless
steel or glass bowl.
2. Add shrimp & marinate 1 hour in refrigerator. Clean & trim green onion &
cut each into 3 pieces. Peel mango & cut into 1 in.chunks.
3. Thread shrimp 2 per skewer, then place a piece of green onion & a chunk
of mango on the end.
4. Barbecue over medium heat for 3-4 minutes. Serve hot. Serves 6.
EAT-L Digest 7 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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