Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 tb Olive oil; may be doubled
- 2 tb Habernero sauce; and/or
- 2 tb Garlic pepper hot sauce; or
- 1 lb Medium shrimp; peeled and
- 1 Sprig fresh rosemary;
MANGOGINGER SAUCE
Preparation
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). PER SERVING: 272 cals, 13.9 fat (46.2%). H*O*T! 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. Tabascos 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 stirfry; cooling sweat and sour cucumber slices. Recipe by: Chile Pepper Mags Fiery Fish (10-97) / patH Posted to MC-Recipe Digest V1 #972 by KitPATh on Dec 27, 1997
