With a Cuban inspired dinner menu planned in February, I wanted to give a taste of the tropics despite the cold winter weather. I always thought food on a stick were fun so skewers were added to my menu. These shrimp and mango skewers are both sweet and savory as well as colorful! They’re easy to make and lend a nice refreshing flavor.
1 cup homemade salsa verde
1-2 cloves garlic, minced
2-3 tablespoons extra virgin olive oil
1 lbs shrimp (jumbo size)
1-2 cups fresh mangoes, cubed
chopped cilantro for garnish
lime wedges for garnish
Preheat your oven to 350 degrees (or warm your grill to a medium heat).
Prepare your salsa verde (or use a bottled version) and add the minced garlic and oil. Stir to combine to create a basting sauce.
Skewer the shrimp and mangoes alternately onto your skewer (I used metal skewers).
Once they are all threaded onto the skewers, brush the salsa verde basting sauce over the prepared skewers and place on a baking sheet.
Bake in the preheated oven for 7-10 minutes until shrimp are pink and cooked through.
Serve on a platter with lime wedges and garnish with freshly chopped cilantro.
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