Mango Tequila Shooters with Chili-Lime Shrimp
Low-carb and high-brow are the two key elements in this easy appetizer. All you need is a food processor and 30 minutes and you'll be getting high-fives from guests for combining shrimp, fruit, and alcohol in one eye-pleasing dish.
- 2 large ripe mangoes, pitted, peeled, and chopped
- 3/4 cup fresh lime juice
- 1 cup peeled, coarsely chopped seedless cucumber
- 1/2 cup finely chopped fresh cilantro
- 1 1/2 teaspoons fine sea salt
- 1/4 cup diced red onion
- 1/3 cup diced red bell pepper
- 1 bunch scallions
- 1 - 2 serrano chilies, seeded and coarsely chopped
- zest of 1 lime
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil, plus extra for brushing pan
- 24 shrimp (31-35 size, about 3/4 pound), peeled, deveined, and tails removed
- 24 4-inch bamboo skewers, soaked in water for 30 minutes
- In a food processor, puree mangoes, 1/2 cup lime juice, and cucumber until smooth. Stir in 1/4 cup cilantro, onion, bell pepper, and 1/2 teaspoon salt. Refrigerate, covered, 2 to 3 hours.
- Meanwhile, in a food processor, puree scallions, chilies, remaining cilantro, 1 teaspoon sea salt, 1/4 cup lime juice and zest, cayenne pepper, and olive oil until smooth. Cover and refrigerate until ready to cook the shrimp.
- When mango mixture is chilled, place each shrimp on a skewer in a flat, non-reactive dish, then pour the marinade over the shrimp, turning to coat. (Do not let the skewers marinate for more than 10 minutes or the lime juice will "cook" the shrimp.) Brush a large nonstick saute pan with olive oil and heat over medium-high.
- Remove mango puree from refrigerator, add tequila if using, and divide between 24 shot glasses (about 1 1/2 ounces in each glass). Cook the shrimp skewers for 1 minute per side or until the thickest part is no longer translucent. Place a shrimp on top of each shot glass and serve immediately.
- Recipe courtesy of Gabrielle Revere.
Per serving: 44 kcal cal., 1 g fat) (6 g carb., 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet