, thawed and peeled
, peeled, halved crosswise
- Soak skewers in warm water for 20 min.
- Preheat barbecue to medium. Pat shrimp dry. Combine shrimp with shallots, oil, lime zest and salt in a medium bowl. Thread onto skewers, alternating shrimp and shallots.
- Oil grill, then barbecue skewers, with lid open, until shrimp are pink and firm, 2 to 3 min per side. Serve with Thai mango salad.
Nutrition (per serving)
- 23 g,
- 4 g,
- 5 g,
- 1 g,
- 241 mg.
Pair it with: A fruity New World white.
Sémillon sauvignon blancs, an Australian specialty, are the go-to wines for the region’s Pacific Rim cuisine. The fruit character is fresh and vibrant, a great match with the exotic mango and shrimp.
Our pick: 2010 Devil’s Lair Fifth Leg Semillon Sauvignon Blanc, Australia, $16.
Side Dish: Thai mango salad
Click here for full recipe.