Recipe: Shrimp and Mango Skewers with Guava-Lime Glaze

SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE
Source: Bon Appetit, July 2000, Chris Schlesinger
Makes 6 servings

Colossal shrimp make a stunning presentation, but jumbo shrimp will also be pretty.

GUAVA-LIME GLAZE:
2 cups canned guava nectar
1 cup orange juice
1/2 cup red wine vinegar
1/3 cup fresh lime juice
MARINADE:
3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
FOR SKEWERS:
18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained

GUAVA-LIME GLAZE:
Combine nectar, orange juice and vinegar in heavy medium saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover and chill.) Makes 1 cup

MARINADE:
Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat.

SKEWER:
Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)

TO COOK:
Prepare barbecue (medium-high heat).

Grill shrimp until cooked through, brushing with Guava Lime Glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.