Shrimp and Mango Adobado Skewers
Serves 44 garlic cloves
1 tsp. coarse salt
2 tsp. ground cumin
1 tsp. dried oregano
2 tsp. sweet paprika
Freshly ground black pepper
Pinch cayenne pepper (or more if you're brave!)
1 cup freshly squeezed grapefruit juice
Juice of 2 limes
2 tbsp. extra-virgin olive oil
2 lbs. jumbo shrimp, peeled and deveined, tails left intact
2 large ripe and firm mangos, peeled, sliced, and cut into long wedges
1. Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
2. Make the marinade: Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about one-third of the marinade and put into a small bowl. Reserve for dressing the salad.
3. Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
4. Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side. For a great presentation, fill a glass with pebbles and stick the stick the skewers in.
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