Name: Hot Grilled Shrimp with Mango-Ginger Sauce
Ingredients: 2 tb Olive oil; may be doubled; 1/4 c Fresh orange juice; 2 tb Habernero sauce; and/or; 2 tb Garlic pepper hot sauce; or to taste; 1 lb Medium shrimp; peeled and deveined (about 24-28 ct per lb); 1 Sprig fresh rosemary; optional; 2 ts Grated gingerroot; fresh, peeled; 2 tb Rice vinegar; 1 1/2 c Mango chunks; (from 3 ripe mangos); 3 tb Habernero pepper sauce; or less to taste; 2 lg Cloves garlic; chopped; 1 1/2 tb Olive oil; may be doubled; 1/4 c Fresh orange juice

CATEGORY	CUISINE	TAG	YIELD
	Thai	Appetizers, Chile peppe, Grilling, Shrimp, Dips	4	Servings

INGREDIENTS

2	tb	Olive oil; may be doubled
1/4	c	Fresh orange juice
2	tb	Habernero sauce; and/or
2	tb	Garlic pepper hot sauce; or to taste
1	lb	Medium shrimp; peeled and deveined (about 24-28 ct per lb)
1		Sprig fresh rosemary; optional
2	ts	Grated gingerroot; fresh, peeled
2	tb	Rice vinegar
1 1/2	c	Mango chunks; (from 3 ripe mangos)
3	tb	Habernero pepper sauce; or less to taste
2	lg	Cloves garlic; chopped
1 1/2	tb	Olive oil; may be doubled
1/4	c	Fresh orange juice

INSTRUCTIONS

MANGO-GINGER SAUCE
WHISK together the liquid ingredients in a glass bowl. Add the shrimp to
this marinade, toss to mix well. Cover, refrigerate for 2 hour. Divide the
shrimp into 4 portions and thread them onto skewers. Heat the grill.
optional: toss a fresh sprig of rosemary on the "coals." Brush shrimp with
marinade and grill for about 2 to 3 minutes per side, turning often.
SAUCE: Combine grated ginger and rice vinegar in glass bowl. Set aside.
Puree mangos in blender until smooth; add a little of the orange juice if
needed to puree the mangos. Then add the remaining ingredients and blend
until smooth. Serve at room temperature as a garnish or dipping sauce for
the shrimp. Refrigerate leftover sauce and use soon (1 to 2 days).
PER SERVING: 272 cals, 13.9 fat (46.2%). H*O*T!
KITCHEN NOTES: *Tested with 2 Tbs Taste of Thai Garlic Chili Pepper Sauce
plus 1 teaspoon Pepper Plant with Habaneros (from Atascadero, CA). *Gas
Grill. *Original recipe used a total of 4 Tbs. Tabasco's Sauces: Habanero
Hot Pepper, and Garlic Pepper Blend; twice as much oil. *Serve with: hot
cooked rice with lemon peel and cilantro; spinach and scallion stirfry;
cooling sweat and sour cucumber slices.
Recipe by: Chile Pepper Mag's Fiery Fish (10-97) / patH
Posted to MC-Recipe Digest V1 #972 by KitPATh <phannema@wizard.ucr.edu> on
Dec 27, 1997

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