A delicious dinner awaits you with these easy kabobs!!
1 red pepper, cut into chunks
1 whole mango, cut into chunks
½ red onion, cut into chunks
400 gm. 31-40 count shrimp
1½ Tbsp. Epicure Mango Curry Dip
3 Tbsp. olive oil
1 Tbsp. lemon juice
½ tsp. sugar
Basmati rice for 4 servings
Slice green onions for garnish
Mix the curry dip with olive oil, lemon juice and sugar in a medium bowl. Add the shrimp and toss to coat. Let marinate in the refrigerator for 30 min.
While skewering on the shrimp etc. cook the basmati rice and keep warm.
Using wooden skewers, cut to size if needed to fit into the grill pan, start to slide the ingredients onto the skewer in this order, red pepper, shrimp, mango, red onion. Repeat ending with a shrimp.
Using a non stick grill pan sprayed with a small amount of cooking spray and heated over medium heat start to grill the shrimp. Place a lid on top, askew to help them cook evenly. Cook for 10-12 min. until the shrimp are done. Serve over basmati rice and garnish with green onions.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/curry-shrimp-mango-red-pepper-and-onion-kabobs/