Rum-Glazed Shrimp and Mango

From Martha Stewart. Keep wooden skewers soaked in water to prevent them from scorching on the grill.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄4 cup  freshly squeezed lime juice, plus
• 1  tablespoon  freshly squeezed lime juice
• 1⁄4 cup dark rum
• 3  tablespoons dark brown sugar
• 1  tablespoon  finely-grated freshly peeled gingerroot
• 1 1⁄2 teaspoons cornstarch
• 32  medium shrimp, peeled and deveined
•  coarse  salt and pepper
• 1  ripe but firm mango, peeled and sliced into 8 slivers (about 1 inch thick each)
• 2  tablespoons  vegetable oil, plus more for grates
• 2  bunches watercress, stems trimmed

Directions

1. For glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger. Bring to a boil over high heat.
2. Reduce heat and let simmer, whisking it occasionally until the mixture slightly thickens after about 3 minutes.
3. In a small bowl, whisk cornstarch and 1 tablespoon water, then stir in lime-juice mixture.
4. Cook and stir until it thickens after about 30 seconds. Remove from heat and let cool.
5. Put shrimp on 8 skewers, with 4 shrimp on each skewer. Season both sides with salt and pepper.
6. Place mango slices on 4 skewers, with 2 pieces on each skewer.
7. Brush shrimp and mango with glaze.
8. Heat grill to medium-high and oil grates. Place skewers on grill and turn once until blackened in spots and shrimp is opaque throughout, about 3-4 minutes.
9. In a large bowl, whisk remaining tablespoon of lime juice with oil. Season with salt and pepper. Add watercress and toss.
10. Divide watercress among 4 plates, and top each with 2 shrimp skewers and 1 mango skewer to serve.