1. Combine marinade ingredients and mix well. 2. Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container. 3. (I used a gallon size zip-loc bag.). 4. Add marinade; coat evenly and refrigerate. 5. Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed. 6. Oil and pre-heat grill to medium low heat. 7. FOR SHRIMP AND/OR VEGGIES: (See below for other options). 8. Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes. 9. Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill. 10. Veggies may take a bit longer depending upon the varieties you use. 11. SERVING SUGGESTIONS: 12. Serve with mango-papaya salsa. (See instructions below). 13. Garnish with fresh lime and thyme if desired. 14. Goes nicely served on a bed of rice. 15. SALSA DIRECTIONS: 16. Pinch the leaves off the cilantro stems. 17. Place in a small non-metal bowl with the remaining salsa ingredients. 18. Mix thoroughly with a spoon. 19. COOKING DIRECTIONS IF USING CHICKEN OR PORK: 20. If using chicken: 21. Remove from marinade and place on grill over medium low heat. 22. Grill chicken 8 minutes on each side, or until juices run clear. 23. If using pork: 24. Remove from marinade and place on grill over indirect heat. 25. Cover and cook for 1 hour, turning occasionally. 26. Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness. 27. Let meat rest 20-30 minutes before carving to allow juices to redistribute. 28. SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP. ---------------------------------------------------------------------------
Nutrition
Ingredients
