Everyday Food, 2005
Makes 4 servings
1/4 cup + 1tbsp lime juice (3 limes)
1/4 cup dark rum
3 tablespoons dark brown sugar
1 tablespoon fine grate ginger
1 1/2 teaspoons cornstarch
32 med. shrimp peel, de-vein, tails on
Salt and pepper
1 ripe but firm mango slice into 8 slivers
2 tablespoons vegetable oil
2 bunchs watercress de-stem
Prep time: 35 minutes/total time: 45 minutes
You will need twelve metal or wooden skewers. To keep them from scorching on the grill, soak the wooden skewers in water while preparing the ingredients.
Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.
Per serving: 235 calories; 8.1 grams fat; 12.1 grams protein; 23.2 grams carbohydrates; 1.5 grams fiber
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