Coconut Shrimp & Mango Kabobs
Serve your guests this flavorful starter from the grill which features a
colorful combination
of mango cubes, onions and shrimp brushed with a coconut-teriyaki glaze.
Makes 6 appetizer servings
1/4 cup flaked coconut
1/2 cup bottled teriyaki baste & glaze
1 pound fresh or thawed large raw shrimp (21 to 25 count)
2 ripe mangoes (3/4 lb. each), peeled, pitted and cut into 1-1/2-inch chunks
1 bunch green onions, cut into 2-inch lengths
6 (12-inch) metal or bamboo skewers*
2 tablespoons flaked coconut, toasted
Combine 1/4 cup coconut and 2 Tbsp. water in medium bowl; let stand 15 minutes, stirring occasionally. Stir in teriyaki baste & glaze; set aside. Leaving shells on tail, peel shrimp; deveined. Thread shrimp alternately with mangoes and onions on skewers, leaving space between pieces. Place kabobs on grill 4 to 5 inches from hot coals; brush generously with teriyaki baste & glaze mixture. Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 3 to 4 minutes longer, or just until shrimp turn pink. (Or, place kabobs on rack of broiler pan; brush generously with teriyaki baste & glaze mixture. Broil 3 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 3 to 4 minutes longer, or just until shrimp turn pink.) Arrange kabobs on serving platter; sprinkle toasted coconut over kabobs.
*Soak bamboo skewers in water 30 minutes to prevent burning.