SOUTH SEAS SHRIMP & MANGO

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SOUTH SEAS SHRIMP & MANGO
Owner/Copyright: 1997 PIL
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Servings: 4 to 6 servings

Prep Time: 15

Cook Time: 7
INGREDIENTS:

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 pieces

DIRECTIONS:

Place shrimp in large resealable plastic food storage bag. Combine mustard, oil, juice, Frank's RedHot Sauce and orange peel in small bowl; pour over shrimp. Seal bag; marinate in refrigerator 20 minutes.

Alternately thread shrimp, mango, bell pepper and onions onto 4 (10-inch) metal skewers. Place skewers on oiled rack. Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture. Discard any remaining marinade.

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