These skewers are great grill fare. Sweet fruit, such as mango and cantaloupe pair very well with hot spices. In this case, I’ve used mace (yes, the stuff you spray at your creepy uncle) to add heat. The acid in the marinade chemically cooks the shrimp before they ever reach the grill, so cooking time will be short. This means succulent, tender shrimp, which is what you paid for in the first place.
Makes: 6 spicy shrimp stabbers
Total kitchen time: 20 mins, plus marinading time
- 6 skewers (metal or bamboo, soaked in water)
- 1 lb jumbo shrimp, raw, deviened, shells removed, tails on
- 1 mango, skin removed, cut into 1″ pieces
- 3 limes, cut into 8ths (halved, then halved, then halved), plus 4 limes, juiced
- 3 tbsp white wine vinegar
- 1/4 cup dark brown sugar
- 1 oz dark rum
- 2 tsp grated ginger
- 1 tsp mace
- 2 tsp paprika
- salt and pepper to taste
- Combine the wet ingredients (including sugar) and spices in a large, shallow baking dish. This is a good time to taste the marinade and adjust accordingly. It will be very strongly acidic – this is good.
- Assemble the skewers as shown in the picture above: use limes at each end to hold the other ingredients firmly in place. When you skewer the shrimp, pierce it in 2 places – near the tail and near the fat end. This will help it stay on the skewer.
- Cover with plastic wrap and marinate 2-4 hours in the refrigerator.
- Preheat your grill on high heat and lightly oil the grates. If you’re using wooden skewers, wrap the blunt ends in foil to prevent burning. Grill about 1 minute per side..
If you’re cooking for a fire-loving crowd, adjust the mace accordingly. Or substitute with Indian or South American powdered spices. These skewers go very well with a refreshing glass of white wine sangria! [Food modeling courtesy of my sister, Jill]