Blazing Fiery Hurricane Shrimp

Allergens

Shellfish, Soy (Worcestershire sauce)

Ingredients

• 1. Fresh jumbo shrimp (2 lbs) 2. Unsalted butter (8 oz) 3. Hot sauce (1/4 cup) 4. Worcestershire sauce (1/4 cup) 5. Garlic powder (1 tsp) 6. Onion powder (1 tsp) 7. Paprika (1 tsp) 8. Salt and pepper, to taste 9. Fresh mango (2 cups, diced) 10. Red onion (1 cup, finely chopped) 11. Cilantro (1/2 cup, chopped) 12. Lime juice (2 tbsp) 13. Olive oil (1 tbsp) 14. Cornstarch (2 tbsp) 15. Cold water (1/4 cup) 16. Skewers

Instructions

1. In a large bowl, combine shrimp, melted butter, hot sauce, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix well to coat the shrimp evenly. Cover and marinate for 30 minutes in the refrigerator.
2. While shrimp is marinating, prepare mango salsa by combining diced mango, chopped red onion, chopped cilantro, lime juice, and olive oil in a bowl. Mix well and set aside.
3. Preheat your outdoor grill or stovetop to medium high heat.
4. In a small bowl, mix cornstarch with cold water to create a slurry.
5. Thread marinated shrimp onto skewers, leaving a bit of space between each shrimp.
6. Remove shrimp skewers from the refrigerator and brush them with the cornstarch slurry for a glossy finish.
7. Grill or sauté the shrimp skewers until they are cooked through, about 2 3 minutes per side.
8. Transfer grilled shrimp to a serving platter, garnish with mango salsa, and serve immediately.

Chef’s Insight

Don't overcrowd the grill or stovetop to allow the shrimp to cook evenly and develop a beautiful char.

Notes

Adjust the spice level according to your preference by increasing or decreasing the amount of hot sauce used.