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

Remember that the man who truly repents is never satisfied with his own repentance. We can no more repent perfectly than we can live perfectly. However pure our tears, there will always be some dirt in them; there will be something to be repented of even in our best repentance. But listen! To repent is to change your mind about sin, and Christ, and all the great things of God. There is sorrow implied in this; but the main point is the turning of the heart from sin to Christ. If there be this turning, you have the essence of true repentance, even though no alarm and no despair should ever cast their shadow upon your mind.

C.H. Spurgeon

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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