This delightful recipe is brought to you by Cooking Light and probably the grill company Weber. I’m basing this on the fact there’s an ad for it right next to the recipe. I do recommend having a grill if you want to make this, but it can be done without.
I have proof. There are pictures. They are at the end. You have to read to the end. If you ignore me and scroll down a demon troll will steal your breath while you sleep.
What you’ll need.
- 3/4 cup of water
- 1 tablespoon of sugar
- 6 tablespoons of fresh lime juice
- 2 1/2 tablespoons of fish sauce
- 1 garlic clove, minced
- 1 tablespoon of finely grated carrot
- 1 tablespoon of thinly sliced serrano chile
- 36 large shrimp (about 2 pounds)
- 2 ripe unpeeled avocados, halved
- 2 peeled mangoes, each cut into 6 wedges
- 12 lime wedges
- 6 large Bibb lettuce leaves
- Cilantro (optional)
The fist step is making your marinating sauce. To do so, combine the first five ingredients in a bowl. Take out about 3/4 a cup of this mixture for a later use and add the carrot and chili into the remaining mixture.
Now we will prepare our shrimp. You can buy unpeeled shrimp or you can be lazy and get pre-cooked and peeled shrimp. I was lazy and got frozen peeled shrimp from Trader Joes and I regret nothing!
If you get unpeeled shrimp, after you peel you’ll want to butterfly the shrimp by cutting the backside of the shrimp so that it will flare out when cooked. Be careful when cutting. The goal isn’t to cut all the way through, but to let it air out so to speak. It’s like when you cook something in a pot and maybe you have the lid on, but you prop it up a little so it doesn’t overcook.
That’s the best way I can describe it in cooking terms.
The other term would be it’s like when you are a troll and are trying to steal little Drew Barrymore’s breath while she sleeps. You don’t want to steal all of her breath, because than you’ll run out of oxygen supply. Just take a little and try to avoid that cat. He’s got his eye on you afterall.
Once these steps are complete, you’ll marinate the shrimp in the 3/4 cup juice mix for an hour in the fridge.
When the hour is up, remove the shrimp from the sauce but don’t throw the sauce out! That sauce is not ready to quit you just yet.
Prepare the grill for medium-high heat while you cook the sauce that won’t quit in a pan. Bring it to a boil, reduce heat, and simmer for five minutes.
You should now be ready to grill your shrimp! Do so by placing as many as you like on your skewers. The cookbook said three for a 12inch if you need rules, but I chose to ignore that.
Grill the shrimp for 2 1/2 minutes on each side. While they grill, bast frequently with the sauce that won’t quit, which will finally make it quit by the way.
You are now ready to grill the avocado and mango. The first step in doing so is to cut 3 avocado halves in half. Take one half for grilling and for the other, dice into cubes.
Before you know it, the sauce that won’t quit rises from the ashes and begs you to brush it all over your avocado and mango wedges. Comply and than grill with limes wedges for 2 minutes on each side.
We are now almost to the end! The end consists of placing one lettuce leaf on each serving plate. On top of the lettuce, place two mango slices, 2 lime wedges, one avocado wedge, and two skewers. Garnish with the diced avocado and cilantro.
The final step is to serve with the carrot sauce from the beginning and enjoy!
I was pleased with this recipe. I would make it again if I owned a grill. It’s too messy, hot, and frustrating to try to do in an oven.
The sauce is a refreshing crisp and citrus flavor. The avocado and mangoes are delicious and pair well with the shrimp.
I could just eat the diced avocado on it’s own though.
I recommend trying this in the summertime with a nice glass of white wine or if you are classy like I am, a lemon shandy. What is grilling without some kind of beer beverage anyway?