Recipes
Great recipes and tips for the whole family
South Seas Shrimp & Mango
Ingredients:
| ¼ cup | FRENCH'S® Dijon Mustard | 50 mL |
| 2 tbsp | FRANK'S® REDHOT® Cayenne Pepper Sauce | 30 mL |
| 1 lb | raw jumbo shrimp, shelled and deveined | 500 g |
| 2 tbsp | olive oil | 30 mL |
| 2 tbsp | fresh orange juice | 30 mL |
| 1 tsp | grated orange peel | 5 mL |
| 1 | large ripe mango, peeled cut into 1-inch/2.5 cm chunks | 1 UNKNOWN |
| 1 | red bell pepper, cut into 1-inch/2.5 cm pieces | 1 |
| 4 | green onions, cut into 1 ½-inch/4 cm pieces | 4 |
Directions:
PLACE shrimp into large resealable plastic food storage bag. Combine mustard, oil, juice, Frank's RedHot Sauce and orange peel in small bowl; pour over shrimp. Seal bag; marinate in refrigerator 20 min.
ALTERNATELY thread shrimp, mango, bell pepper and onions onto 4 (10-inch/25 cm) metal skewers. Place skewers on oiled rack. Grill over high heat 7 min. or until shrimp are opaque, turning and basting once with mustard mixture. Discard any remaining marinade.
Tips:
Nutritional Analysis Per Serving: 159 Calories, 5 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 19 g Protein, 10 g Carbohydrates, 2 g Dietary Fiber, 168 mg Cholesterol, 491 mg Sodium.
