| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Grilling, Kabobs, Seafood, Shellfish | 4 | Servings | |
INGREDIENTS
| 16 | lg | Shrimp; peeled and deveined |
| 1 | lg | 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 | sm | Red onion; cut into 8 pieces |
| 1 | tb | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | oz | Unsalted butter; softened |
| 1/2 | ts | Ground cumin |
| 1 | tb | Chopped cilantro |
| 1/2 | ts | Finely-chopped jalapeno |
INSTRUCTIONS
JALAPENO BUTTER 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
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