Make these shrimp mango skewers with eggless mango mayonnaise, a low-carb, gluten-free starter. Perfect for festive menus.
Ingredients
- 18 jumbo cooked shrimp fresh or thawed if frozen, peeled and deveined
- 10.5 oz fresh mango approx. 300 g / about 1 large ripe mango
- 3.5 oz green bell pepper approx. 100 g / about 1 small bell pepper
- 3.5 oz red onion approx. 100 g / about 1 small onion
- 1 whole lemon
- 5 tbsp Extra Virgin Olive Oil EVOO — (approx. 75 ml, divided for marinating, sautéing, and the mayo)
- 1 tsp whole black peppercorns
- 1 pinch freshly ground black pepper
- 1 pinch sea salt to taste
Instructions
In a medium bowl, whisk together the juice of half a lemon, 1 tablespoon of EVOO, a pinch of sea salt, and the whole black peppercorns. Add the peeled, cooked shrimp to the bowl, toss well to coat, and let them marinate while you prepare the remaining ingredients.
Chop the green bell pepper and red onion into uniform, bite-sized square pieces. Heat a few drops of EVOO in a skillet over medium-high heat, add the peppers and onions, and sauté for a few minutes until slightly tender but still crisp. Season with a tiny pinch of salt, remove from heat, and set aside.
Cut the two fleshy cheeks off the mango, avoiding the large flat pit in the center. Score the flesh of each cheek into regular squares, being careful not to cut through the skin, then pop the cubes out. Keep the cubes relatively large so they don't break apart when threaded onto the skewers. Important: Save all the irregular scraps and trimmings left around the pit for the mayonnaise!
Thread the marinated shrimp, sautéed bell pepper, red onion, and mango cubes onto wooden or metal skewers, alternating ingredients in a colorful, repeating pattern.
