| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jamaican | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 3 | tb | White wine vinegar |
| 2 | tb | Fresh lime juice |
| 1 | tb | Honey |
| 1 | ts | Fresh thyme leaves |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Hot-pepper sauce |
| 16 | Medium-size cooked shrimp; peeled and deveined | |
| 2 | Bays english muffins; split and lightly toasted | |
| Mango relish; (recipe follows) | ||
| Cilantro leaves | ||
| 1/2 | Cupw peeled; diced fresh mango | |
| 1 | Fresh jalapeno pepper; seeded, minced | |
| 1 | Green onion; minced | |
| 1 | tb | Roasted red pepper; minced |
| 1 | tb | Reserved marinade from above |
INSTRUCTIONS
MANGO RELISH In small bowl, combine relish ingredients. In covered jar, combine first seven ingredients, shake to mix. Reserve 1 tablespoon for Mango Relish. Place shrimp in shallow glass dish; pour remaining marinade over shrimp. Cover and marinate 30 minutes at room temperature. Drain shrimp. Cut the muffin halves into quarters. Spoon Mango Relish on each muffin piece, top with 1 shrimp. Garnish with cilantro leaf. Makes 16 hors d'oeuvres Notes: Fresh shrimp and a spicy relish of mangos and peppers create colorful, tantalizing hors d´oeuvres. Bays English Muffins www.bays.com Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998
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