This was a lovely kabob recipe that was thoroughly enjoyed by myself and 8 year old son, my 10 year old isn't a fan of peppers or onions so I only put the mango on his and he wouldn't even eat the mango *rolling eyes*. I used red & yellow peppers like another reader and used vidalia onions as that's what I had on hand. I had frozen mango on hand so thawed & used that but I'll try a firmer, fresh mango or maybe not thaw it next time as I had trouble with it falling off the skewers. Thanks for posting Rita! Made and enjoyed for team Mischief Makers - ZWT #7.
mmm this was yummy
this is an excellent shrimp recipe. Marinated for about an hour, and basted 3 times during grilling. I used one red bell, and one yellow bell pepper, which added to the great colors too! (I put aside a couple of tblspns of the marinade b4 marinating and drizzelled a little on top of the cooked skewers and rice).Served with basmati.
Wonderful!! We did this for first barbeque of the year and cousin's birthday. Shrimp is her favorite. Your recipe looked the best and I did make a few changes. No rice wine vinegar so I used white balsamic. Marinated for 30 minutes, I heard that after that the seafood starts 'cooking' in the lime/vinegar. Subsituted 2 inch cubes of halibut steak for half the shrimp. Used fresh pineapple instead of mango. Skewered all items separately for easy grill timing. I boiled the marinade and mixed that with brown jasmine rice per first comment. Absolutely DEEElicious. The halibut and pineapple were incredible. I never imagined doing green onions like that, but will from now on. I am eager to try it with mango. Thanks for the great recipe!
i wound up cutting this in half and stir frying, as it was pouring outdoors and i didn't want to use my indoor grill. the marinade was lovely, and i just love the combo of fresh red pepper, mango and shrimp. i added the marinade at the end and served this over rice, very very good, quick, and easy.