MANGOLIME RELISH
3 mangoes
1 small bell peppers
1 small bell peppers, red
1 small onions, red
1 cup juice, pineapple
4 tbsp juice, lime
1 tsp garlic cloves, crushed
4 tbsp vinegar, red wine
1 tbsp curry powder
FISH
32 large shrimp
8 tbsp juice, lime
1 1/2 cup juice, pineapple
1/2 cup rum, dark
1 tsp garlic cloves, crushed
A Recipe for
Grilled Rum-Soaked Shrimp With Mango Lime Rel
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Health food makes me sick. |
| Calvin Trillin |
This Recipe for Grilled Rum-Soaked Shrimp With Mango Lime Rel is one of thousands in the Recipes-to-go Meal Cookbook.
Forget love... I'd rather fall in chocolate! |
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He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Food Tip |
This is a recipe for Grilled Rum-Soaked Shrimp With Mango Lime Rel from the recipe cookbook of Recipes-to-go (Meal)
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
He who lives by the sword eats with bloody hands. |
| Anonymous |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Seed bell peppers.
Peel mangoes and slice fruit away from central pit. Dice the mango
fruit, red pepper, green pepper and onion. Combine all the remaining
ingredients in a bowl. Mix lightly then add diced mango, pepper and
onion. Mixture will keep in the refrigerator for three days.
Peel the shrimp and make a 1/4-inch deep incision on the top of each
one (the side without the feet) from tail to the head. Under cold,
running water, open the incision and wash away any brownish-black
waste matter.
In a large stainless steel bowl, combine the lime juice, pineapple
juice, rum, garlic, and salt and pepper to taste. Add he shrimp.
Cover and refrigerate for 2-4 hours - no longer, or the shrimp will
start to cook in the lime juice.
Remove the shrimp from the marinade and discard the liquid. Run a
skewer through each shrimp so that each is pierced in two places. Put
the skewer through the tail area, then bend the shrimp over and put
the skewer through the thick section in the upper body area.
You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on
a 10 inch skewer.
If you are using wooden skewers, be careful not to leave any gaps
between the shrimp, or the skewer will burn through. Place the
skewered shrimp on a grill over medium-high heat.
Grill for about 3-4 minutes on each side, until the shells turn
bright red.
The meat should be an even opaque white. Remove the shrimp from the
grill ad serve on a bed of Mango-Lime relish.
The recipes are from _Thrill of the Grill_
Posted on GEnie by S.MEASE [COOKIE LADY], Jan 14, 1992 MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
Serves: 1
Grilled Rum-Soaked Shrimp With Mango Lime Rel Recipe brought to you by Recipes To-Go