Blackened Shrimp Skewers with Green Mango Salsa

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CHEF BENJAMIN UDAVE
SYSCO LOS ANGELES
4 SERVINGS

 

Ingredients:

SKEWERS

1 lb. Premier Gold Wild Caught Gulf Shrimp, unpeeled
1 zucchini, roughly chopped
1 small red pepper, roughly chopped
1 clove garlic, crushed
½ small red onion, cut into
wedges
2 Tbsp. Arrezzio Extra-Virgin Olive Oil
Sysco Classic Kosher Salt and Sysco Imperial Ground Pepper to taste

SALSA

2 cups unripe mango, cut into ¼-inch dice
½ cup ripe pineapple, grilled and cut into ¼-inch dice
2 oz. lime juice
2 oz. fish sauce
1 oz. rice wine vinegar
1 shallot, finely chopped
1 pinch crushed red chili flakes
1 Tbsp chopped cilantro

 

Directions:

To make the skewers, toss all the ingredients together in a large bowl to season. Thread the shrimp and vegetables onto metal skewers and grill over high heat, turning as needed, until charred on all sides, about 10 minutes on each side. Serve with the mango salsa, made by gently mixing all the ingredients together in a bowl.