SHRIMP & MANGO KABOBS
Servings: 4 servings
Prep Time: 15
Cook Time: 10
1 pound raw jumbo shrimp, shelled and deveined
1/4 cup FRENCH'S® Honey Dijon Mustard or FRENCH'S® Honey Mustard
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon FRANK'S® REDHOT® Cayenne Pepper Sauce
1 teaspoon grated orange peel
1 large ripe mango, peeled cut into 1-inch chunks
1 red bell pepper, cut into 1-inch pieces
4 green onions, cut into 1 1/2-inch piecesDIRECTIONS:
Place shrimp in large resealable plastic food storage bag. Combine mustard, oil, juice, Frank's RedHot Sauce and orange peel in small bowl; pour half of mixture over shrimp. Marinate in refrigerator 20 minutes.
Remove shrimp from marinade, discarding marinade. Alternately thread shrimp, mango, bell pepper and onions onto 4 (10-inch) skewers. Grill over high heat 7 minutes or until shrimp turn pink, turning and brushing with remaining mustard mixture.