| 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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