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How To make Grilled Rum Soaked Shrimp with Mango Lime Rel
-----------------------------MANGO-LIME RELISH
3 Mangoes
1 sm Bell peppers
1 sm Bell peppers, red
1 sm Onions, red
1 c Juice, pineapple
4 tb Juice, lime
1 ts Garlic cloves, crushed
4 tb Vinegar, red wine
1 tb Curry powder
:
FISH------------------------------------ 32 lg Shrimp
8 tb Juice, lime
1 1/2 c Juice, pineapple
1/2 c Rum, dark
1 ts Garlic cloves, crushed
Seed bell peppers. Peel mangoes and slice fruit away from central pit. Dice the mango fruit, red pepper, green pepper and onion. Combine all the remaining ingredients in a bowl. Mix lightly then add diced mango, pepper and onion. Mixture will keep in the refrigerator for three days. Peel the shrimp and make a 1/4-inch deep incision on the top of each one (the side without the feet) from tail to the head. Under cold, running water, open the incision and wash away any brownish-black waste matter. In a large stainless steel bowl, combine the lime juice, pineapple juice, rum, garlic, and salt and pepper to taste. Add he shrimp. Cover and refrigerate for 2-4 hours - no longer, or the shrimp will start to cook in the lime juice. Remove the shrimp from the marinade and discard the liquid. Run a skewer through each shrimp so that each is pierced in two places. Put the skewer through the tail area, then bend the shrimp over and put the skewer through the thick section in the upper body area. You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on a 10 inch skewer. If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through. Place the skewered shrimp on a grill over medium-high heat. Grill for about 3-4 minutes on each side, until the shells turn bright red. The meat should be an even opaque white. Remove the shrimp from the grill ad serve on a bed of Mango-Lime relish. The recipes are from _Thrill of the Grill_ Posted on GEnie by S.MEASE [COOKIE LADY], Jan 14, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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Beth's Shish Kebab Recipe | Kin Community
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This party planning episode is all about food on a stick! Kebabs are definitely a fun, unique dinner party theme and your guests are sure to enjoy all these healthy, delicious recipes!
SPECIAL: KEBABS
1.) Spiced Cashews - 2:34
2.) Apricot Belinis - 0:57
3.) Curry Shrimp, Pineapple and Red Bell Pepper - 4:31
4.) Garlic, Rosemary Lamb Kebab with Grilled Potatoes - 8:23
5.) Veggie Kebabs (eggplant, Zucchini, Mushrooms and red onions and cherry tomato-separate) - 10:18
6.) Grilled Banana Skewers with Rum Raisin Ice Cream and Homemade Caramel Sauce - 12:31
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Spiced Cashews (Click on 2:34 to fast-forward the video to the recipe)
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Curried Shrimp Kebabs with Pineapple and Red Bell Pepper with Sweet and Tangy Dipping Sauce (Click on 4:31 to fast-forward the video to the recipe)
Rosemary Lamb Kebabs with Garlicky Lemon Potatoes (Click on 8:23 to fast-forward the video to the recipe)
Veggie Kebabs (Click on 10:18 to fast-forward the video to the recipe)
Grilled Banana Kebabs with Rum Raisin Ice Cream and Caramel Sauce (Click on 12:31 to fast-forward the video to the recipe)
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One of our most requested episodes... Bahama Breeze is finally here! Julia heads to New Jersey to try the Caribbean-inspired restaurant and find the best items on the menu. She tries fan favorite apps, entrees, desserts, and of course, anything with a pineapple in it. Watch to find out which are her favorites!
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Mango Avocado Salad
Bon Appetito!
Today we make mango avocado salad. Mango Avocado Salad is a refreshing and vibrant salad that combines the natural sweetness of ripe mangoes with the creamy texture of avocados. It is a delightful blend of flavors and textures, perfect for a light and healthy meal or a side dish for various occasions.
The salad typically consists of a base of fresh salad greens such as spinach or mixed greens, which provide a crisp and nutritious foundation. Sliced ripe mangoes are added, bringing a burst of tropical sweetness and juicy flavor to the dish. The mangoes should be ripe but still firm to the touch.
Next, creamy and buttery avocados are added to the salad, offering a smooth and velvety contrast to the mangoes. The avocados should be ripe and sliced just before serving to prevent browning.
To enhance the flavors and add depth, additional ingredients can be incorporated. Red onions or shallots add a touch of sharpness, while cherry tomatoes provide bursts of tangy juiciness. Fresh herbs like cilantro or mint can be sprinkled on top for a refreshing and aromatic twist.
For the dressing, a simple combination of lime juice, olive oil, salt, and pepper is commonly used. The acidity of the lime juice complements the sweetness of the mangoes and helps prevent the avocados from oxidizing. The dressing can be drizzled over the salad just before serving, or served on the side for individual preference.
Mango Avocado Salad is not only a feast for the taste buds but also a visual delight, with its vibrant colors and contrasting textures. It offers a healthy dose of vitamins, minerals, and antioxidants from the fresh fruits and vegetables, making it a nutritious choice.
This salad can be enjoyed as a light lunch or dinner on its own, or it can be served as a side dish alongside grilled chicken, fish, or shrimp for a more substantial meal. It is a versatile dish that can be customized to personal preferences by adding additional ingredients such as nuts, cheese, or even a drizzle of honey for added sweetness.
#mango #avocado #salad #amicochefsarfraz #amico #chef #sarfraz #english #viral #yummy #viralshort #cooking #easyrecipe #yum #trendingshorts #trending #youtubeshort #youtube #shorts #short
Mass Appeal Mexican-Grilled Shrimp with Smoky Sweet Sauce
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