02
July
Grilled Chili Rubbed Prawns w/ Roasted Pepper & Mango Salsa
4-6 Servings
Chili Smoked Prawn Rub
- 3 Tbsp. brown sugar
- 5 tsp. chili powder
- 4 tsp. salt
- 1.5 tsp. ancho chili powder
- 1 Tbsp. smoked paprika
- 3/4 tsp. dry mustard
- 1/2 tsp. chipotle chili powder
- Zest of 1 orange
- 24-30 large shrimp, peeled & deveined with tail on
In a small mixing bowl combine first 8 ingredients. Add shrimp and toss until all shrimp are completely coated. Place in refrigerator until ready to grill. (can be done 1 day in advanced)
Roasted Pepper & Mango Salsa
- 2 cups small diced fresh mango
- 2 cups small diced roasted red pepper
- 1 Tbsp. minced shallot
- 1 tsp. red wine vinegar
- 1/4 cup chopped fresh basil
- 1/2 cup diced green onion
- 1/2 cup mango nectar
- Zest of 1 lemon
- 1 tsp. honey
- 2 limes for garnish
In a small mixing bowl combine above ingredients except limes. Gently mix as to not mash the delicate mango. Divide salsa between 4-6 midsize plates and set aside. Next, prepare your BBQ grill. After appropriate pre-heating, place prawns on the grill and cook for approximately 2 minutes on each side. Remove prawns and divide among prepared plates. Cut remaining 2 limes in half and squeeze the juice of each over the shrimp. Serve and enjoy with either white or red wines of Arancio.
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