RUM-GLAZED SHRIMP AND MANGO

Rum-glazed Shrimp and Mango image

Yield Serves 4

Number Of Ingredients 10

Previous Next

1/4 cup plus 1 tablespoon fresh lime juice (3 limes)
1/4 cup dark rum
3 tablespoons dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and fresh 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
2 bunches watercress (about 12 ounces), tough stems trimmed

Steps:

Make glaze: In a small saucepan, combine the 1/4 cup lime juice with the rum, sugar, and ginger; bring to a boil over high heat. Reduce the heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together the cornstarch and 1 tablespoon water; stir into the lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from the heat; let cool.
Thread the shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread the mango slivers onto 4 skewers, using 2 pieces per skewer. Brush the shrimp and mango all over with the reserved glaze.
Heat the grill to medium-high; oil the grates. Place the shrimp and mango skewers on the grill; cook, turning once, until blackened in spots and the shrimp are opaque throughout, 3 to 4 minutes.
In a large bowl, whisk together the remaining tablespoon lime juice with the 2 tablespoons oil; season with salt and pepper. Add the watercress; toss to coat.
To serve, divide the watercress among 4 plates; top each with 2 shrimp skewers and 1 mango skewer.