Rum Glazed Shrimp and Mango

I know that Labor Day is the mark for the end of summer for a lot of people, but I like to extend summer to the true end-which isn't until mid-September.  Don't get me wrong-I can't wait for fall to get here, but while the weather is still warm, I want to get as much grilling in while I can (okay, well Matt does the grilling but you know what I mean!)

I've been wanting to try this recipe for awhile now and back in May, Matt and I took the most fabulous trip to the beautiful island of St. John. While St. John might be known more for it's secluded, untouched and gorgeous beaches rather than food, I will say that Matt and I ate really well while we were there.  I could not get enough of mangoes-whether it was a mango margarita, mangoes in my salad, or mango salsa paired with a fish, it seemed like if a dish said the word "mango", I ordered it and loved every last bite of it! 

This recipe has a rum glaze which is also reminiscent of the Caribbean.  In the end, Matt enjoyed this a little more than I did-I wasn't a huge fan of the rum flavor but it definitely brought me back to the laid-back island frame of mind.  I think next time I might use a little less rum and more brown sugar, but if you are a fan of rum, I really think you will like these!

Rum Glazed Shrimp and Mango



32 medium shrimp, peeled and deveined
1/4 cup freshly squeezed lime juice (about 3 limes)

1/4 cup rum

3 tablespoons brown sugar

1 tablespoon grated ginger

1 1/2 teaspoons cornstarch

Kosher salt and ground pepper

1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick

2 tablespoons vegetable oil, plus more for grates
To make the 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 glaze from heat; let cool.

Thread shrimp onto skewers. Season on both sides with salt and pepper. Thread mango slivers onto skewers. 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.

 

Source: Everyday Food: Great Food Fast