Grilled "Gulf Shrimp" Kabob w/Jalepeno Butter : Recipe courtesy of Emeril Lagasse 16 large "gulf shrimp", peeled and deveined 1 large mango, peeled and cut into 12 1-inch chunks 1 red pepper, cut into 12 slices 1 lime, cut into 8 pieces- quartered then halved 1 small red onion, cut into 8 pieces 1 tablespoon olive oil Salt and pepper For the jalapeno butter: 4 ounces softened, unsalted butter 1/2 teaspoon ground cumin 1 tablespoon chopped cilantro 1/2 teaspoon finely chopped jalapeno Preheat grill or broiler. In a bowl toss the **gulf shrimp** with salt and pepper. Thread the gulf shrimp and vegetables onto the skewers. Each skewer has 4 gulf shrimp, 2 limes, 2 onions, 3 peppers, and 3 mango pieces. Brush the vegetables thoroughly with olive oil, sprinkle with salt and pepper. Place on the grill and cook for 4 minutes on one side. Meanwhile prepare the jalapeno butter. In a bowl combine all ingredients. Then using a pastry brush, generously apply the butter to all sides of the kabobs, and then flip over and cook another 4 minutes. |
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