Shrimp, Pepper and Mango Kabobs in Ginger Marinade

Sauvignon Blac is great with this ginger shrimp. These shrimp, pepper and mango kabobs deliver wonderful, authentic flavor with minimal effort. A great recipe for entertaining a crowd—just double the ingredients.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  minced ginger
• 2  garlic cloves, minced
• 1⁄4 cup  rice wine vinegar
• 1⁄2 cup lime juice
• 2  tablespoons brown sugar
• 1⁄4 cup  oil
• 1  tablespoon  sesame oil
• 1 -2  tablespoon  chopped cilantro
• 2  lbs large shrimp, peeled and deveined
• 1  bunch scallion, cut into 1-inch lengths
• 1  large red bell pepper, cut into 1-inch dice and blanched
• 1  firm mango, peeled and cubed

Directions

1. In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
2. Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
3. Alternately thread shrimp, scallions, peppers and mango on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, basting with reserved marinade. Serve warm over rice.