Hot Grilled Shrimp With Mango-Ginger Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil - may be doubled
1/4 cup	59ml	Fresh orange juice
2 tablespoons	30ml	Habanero sauce - and/or
2 tablespoons	30ml	Garlic pepper hot sauce - or to taste
1 lb	454g / 16oz	Medium shrimp - peeled and deveined
		(about 24-28 ct per lb)
1 section		Fresh rosemary - optional
		*mango Ginger Sauce*
2 teaspoons	10ml	Grated gingerroot - fresh, peeled
2 tablespoons	30ml	Rice vinegar
1 1/2 cups	355ml	Mango chunks
		(from 3 ripe mangos)
3 tablespoons	45ml	Habanero pepper sauce - or less to taste
2		Garlic - chopped
1 1/2 tablespoons	22ml	Olive oil - may be doubled
1/4 cup	59ml	Fresh orange juice

Recipe Instructions

WHISK together the liquid ingredients in a glass bowl. Add the shrimp to this marinade, toss to mix well. Cover, refrigerate for 2 hour. Divide the shrimp into 4 portions and thread them onto skewers. Heat the grill. optional: toss a fresh sprig of rosemary on the "coals." Brush shrimp with marinade and grill for about 2 to 3 minutes per side, turning often.

SAUCE: Combine grated ginger and rice vinegar in glass bowl. Set aside. Puree mangos in blender until smooth; add a little of the orange juice if needed to puree the mangos. Then add the remaining ingredients and blend until smooth. Serve at room temperature as a garnish or dipping sauce for the shrimp. Refrigerate leftover sauce and use soon (1 to 2 days).

KITCHEN NOTES: *Tested with 2 Tbs Taste of Thai Garlic Chili Pepper Sauce plus 1 teaspoon Pepper Plant with Habaneros (from Atascadero, CA). *Gas Grill. *Original recipe used a total of 4 Tbs. Tabasco's Sauces: Habanero Hot Pepper, and Garlic Pepper Blend; twice as much oil. *Serve with: hot cooked rice with lemon peel and cilantro; spinach and scallion stir-fry; cooling sweat and sour cucumber slices.

Source:
Chile Pepper Mag's Fiery Fish (10-97) / patH

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