I’m taking the “no stovetop” summer to the next level and also trying to pass on traditional utensils whenever possible. My summer diet consists of anything handheld, encased in a bun, or ready to dip in a cold sauce, but bonus points are awarded to dishes served on a stick, ready to eat. This shrimp and mango skewer is every bit as eye catching as shrimp ceviche and just as mouthwatering as a corndog but is substantial enough to enjoy as a summertime meal outdoors.
Recipe by: Kourtney Paranteau
Makes 6 skewers
INRGEDIENTS12 medium sized shrimp, peeled and deveined
¼ cup tahini
2 tsp turmeric powder
2 tsp sherry vinegar
2 tsp Caribbean Jerk Sea Salt, plus more for finishing
2 large mangos, cut into bite-sized cubes
1 large red onion, cut into large chunks
1 tbsp fresh lime juice, plus the zest
¼ cup fresh cilantro, finely chopped
In a large bowl, combine the shrimp, tahini, turmeric, vinegar and Caribbean Jerk Sea Salt and marinate in your refrigerator for at least two hours but preferable overnight. In another large vessel, soak the skewers (if you’re using wood or bamboo) while your grill comes to temperature. If you skip this step, they run the risk of catching fire and ruining your meal.
Alternating between shrimp, onion chunks and mango cubes, thread your skewers with those three ingredients until you run out.
Over direct heat, turning often, grill your skewers for about two minutes per side or until shrimp have completely cooked through and visible grill marks are left. Pull from the grill and allow to cool. Plate on a large serving platter and garnish with remaining Caribbean Jerk Sea Salt, sesame seeds and cilantro.