Page 16 - Boca Club News - January '23

Page 16, Boca Club News
The Good Life: Dining, Drinks, Destinations

Second Helpings: A Favorite Recipe from the

Past Pages of “Boca Club News”...

Shrimp and Mango Skewers with Guava Lime Glaze

If you and your family (or guests) like shrimp, they will
love each sizzling bite of this unique sweet ‘n tart version
when you dish it out with your favorite sides. Better think
about making some extras over and above the suggested
serving size, to satisfy the inevitable requests for more.

Serving Size: 6 Shrimp each for six people.

Ingredients:
3 Tbsp olive oil
1 Tbsp minced peeled ginger
2 cloves garlic, minced
1 Tbsp dried crushed red pepper
36 jumbo gulf shrimp (about 2 lbs.) peeled, tails left intact,
deveined
2 red bell peppers, each cut into 12 pcs.
2 ripe but firm mangoes, peeled, pitted, each cut into 12
wedges
6 12-inch-long skewers

Guava Lime Glaze:
2 cups canned guava nectar
1 cup orange juice
½ cup red wine vinegar
½ cup fresh lime juice

Directions for Guava Lime Glaze:
Combine nectar, oil and vinegar in heavy medium saucepan. Directions: 4 hours in advance; keep covered and chilled).
Boil until reduced to 2/3 cup, about twenty minutes. Cool Mix first four ingredients in large bowl. Add shrimp, bell Prepare barbecue grill (medium-high heat).
completely. Mix in lime juice, season with salt and pepper. peppers and mangoes; toss to coat. Grill shrimp skewers until shrimp are just opaque in center,
Alternate bell peppers, mango wedges and 6 shrimp on each about four minutes per side, brushing with guava-lime glaze
of 6 skewers. during last two minutes.
Arrange skewers on a baking sheet. (Skewers can be made Arrange skewers on platters and serve.