Mango Habanero Balsamic Shrimp


Put away the slow cooker and soup ladle… and emerge victoriously from the doldrums of winter mealtimes with this spring-inspired recipe. Remember your backyard grill? Clean it up, then follow directions to create this tasty shrimp marinade with contrasting flavors of mango, chili peppers, red onion and garlic. It’s perfect for a twist on the typical family dinner—or better yet, invite some friends over and take advantage of a warmer spring evening on the porch!

1 small red onion (minced)
2 garlic cloves (minced)
1 lemon (zest and juice)
3 tablespoons White Mango Habanero Balsamic Vinegar
1/4 cup extra virgin olive oil
Salt to taste
Freshly cracked black pepper to taste
2 pounds large shrimp (peeled and cleaned; tail on)

Mix together the marinade ingredients in a zip-top bag or baking dish then add the shrimp. Allow the shrimp to marinate for 20-30 minutes in the fridge. Remove shrimp from marinade and skewer onto soaked wooden skewers. Preheat grill. Place shrimp on the grill and cook for 2 minutes per side or until cooked through but not tough. Remove from skewer and serve with your favorite side dish. Drizzle with more balsamic vinegar if desired.

Serves 4

Cooking Tip:
For the best possible results, buy fresh shrimp on the day that you plan to grill them. Shrimp thaw quickly and can go bad even more quickly. Make sure that you buy either jumbo or colossal sized shrimp for easier grilling.


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