The adobo sauce used to coat the shrimp is slightly smoky with a kick of heat, while the mango adds sweetness and a tinge of acidity. Choose a mango that is just underripe and slightly firm so that it will hold its shape when wrapped around the shrimp.
Martha Stewart Living, December 2011
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Makes 12
- 12 large shrimp (9 ounces), deveined and peeled, tails left intact
- 1/2 teaspoon vegetable oil
- 6 large scallions, green parts only, halved lengthwise
- Coarse salt
- 1/4 cup adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use)
- 1/2 semi-ripe peeled mango, laid flat and sliced lengthwise into very thin strips
- Heat broiler. Cut a slit into each shrimp along the vein line, about halfway through.
- Heat oil in a large nonstick skillet over medium-high. Cook scallions with 1/4 teaspoon salt until browned and tender, about 2 minutes. Transfer to a plate, and let cool.
- Toss shrimp with adobo sauce on a rimmed baking sheet. Broil 8 inches from heat source, flipping shrimp halfway through, until just cooked through, about 2 minutes per side. Let cool slightly.
- Wrap 1 mango strip and 1 scallion piece around each shrimp, and skewer to secure if desired. (You may have extra mango strips.)
Wrapped shrimp can be kept at room temperature for up to 1 hour.
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