Sometimes you have to break out of the rut and grill something different. This recipe will meet your need of different with chiptole, lime and mango. How’s that for an exotic twist? I slightly adapted this recipe from Kiwi’s new Allergy-Friendly Food for Families. Today is the last day for a chance to win this fabulous cookbook. Click here. This recipe is gluten, dairy, nut, egg and soy-free, yet full of flavor.
Confession time: I ran into our local Ingles with a sick child on my shoulder to pick up the chipotles. After several trips down the Mexican and pepper aisle I had no luck. After asking a manager, I discovered they only carried them in the larger stores. Go figure. I cheated and used a quarter teaspoon of cayenne, but I recommend the chiptole chopped with gloves and freeze the rest in a ziploc bag for a future use.
I did manage to score big on the mangos at Aldi earlier this week. .49 each was a fantastic price. If you need help cutting a mango for the first time, I found a tutorial here.
- 16 large shrimp, peeled and deveined (I cheated and used fully cooked shrimp)
- 1 large mango, peeled, pitted and cut into 1/2 inch chunks
- 2 tablespoons canola oil
- Juice of 2 limes
- 1 chipotle in adobo sauce, finely chopped (use gloves) I cheated and use 1/4 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh cilantro
- Soak 4 wooden skewers for at least thirty minutes if applicable.
- Preheat grill to medium.
- Combine all ingredients in a large bowl. Toss well to coat.
- Thread the shrimp and mango onto skewers, with four shrimp and three pieces of mango on each skewer.
- Place the skewers on a well oiled grill for 4 minutes per side, unless you're using fully cooked shrimp. Grill until pink and cooked through.
- Serve with brown rice and grilled vegetables.