This is a recipe from the Crazy Plates cookbook. I have made it many times to rave reviews. It is a great grilled shrimp recipe and great for hot summer nights. Marinade time says 1 hour but I have left it in the marinade for up to 3 hours with good results. The fruit salsa is wonderful and I usually make this the day before. This recipe is easily doubled. I always double or more this recipe. Prep time includes marinade time.

Ingredients

6 serv.

reduced sodium soy sauce↗3 tablespoons
lime juice↗2 tablespoons
brown sugar↗2 tablespoons
olive oil↗1 tablespoon
ketchup↗1 tablespoon
garlic cloves↗2
minced
ground cumin↗1⁄2 teaspoon
jumbo shrimp, peeled↗24
fruit salsa
orange section (I use the mandarin oranges)3⁄4 cup
granny smith apple, peeled, cored and diced↗3⁄4 cup
lime juice↗2 tablespoons
green onions, white part only, minced↗2
fresh mint, chopped (or cilantro)1 tablespoon
sugar↗1 teaspoon
teaspoon crushed red pepper flakes↗1⁄2

Step-by-step instructions

1
In a small bowl, combine soy sauce, lime juice, brown sugar, olive oil, ketchup, garlic, coriander, and cumin.
2
Pour over shrimp in glass baking dish or ziploc bag.
3
Refrigerate 1 hour. Soak wooden skewers if you want to do skewers. (I find this the best).
4
Put all salsa ingredients in a food processor and pulse on and off until mixture is pureed. Put in a bowl and refrigerate until ready to serve.
5
Remove shrimp from marinade and thread 4 pieces onto each skewer.
6
Grill over medium-high grill for 3 to 4 mins per side basting with extra marinade.
7
Serve and enjoy.

Source: food.com

Original recipe ↗

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