Bacon and mango salsa keep grilled shrimp moist

August 15, 1993|By Bev Bennett | Bev Bennett,Chicago Sun-Times

Seafood and smoke: it's an outstanding combination when the haze is being created by your barbecue grill. But as delicious as grilled seafood can be, it's also tricky to make. It can go from succulent to stringy and dry in a minute. And because you might not be watching the food as carefully as you would with a stove-top method, it's easy to have overcooked seafood.

To remedy this potential problem, I created a foolproof recipe for cooking seafood on the grill. First, I weave a strip of bacon around the seafood -- shrimp, in this case -- on a skewer. The bacon protects the shrimp from too much heat and bastes it at the same time. I recommend precooking the bacon slightly so it gets crisp during grilling.

Then, rather than serve the kebabs plain, I add a delicious, fruity mango salsa. If the shrimp are the least bit overcooked, the salsa

compensates.

Shrimp, bacon kebabs with mango salsa

Makes 2 servings

MANGO SALSA:

1 medium, ripe mango, peeled, seeded and diced

1 small jalapeno pepper, cored, seeded and minced

1 green onion (white and green parts), minced

1 tablespoon chopped cilantro

2 teaspoons oil

4 teaspoons fresh lime juice

dash salt

KEBABS:

4 strips bacon

16 medium-large shrimp, peeled and deveined

olive oil

To prepare mango salsa, combine mango, jalapeno pepper, green onion and cilantro in bowl. Stir together oil, lime juice and salt in separate small bowl. Pour over mango mixture and stir well. Set aside for flavors to blend.

To prepare kebabs, place bacon in cold skillet and cook over medium-high heat to partially brown and eliminate some fat. Drain well on paper towels.

You will need 2 long metal skewers. Start with 1 skewer and add strip of bacon, then a shrimp, alternately weaving total of 2 strips bacon and 8 shrimp per skewer. Arrange so there is space between shrimp.

Brush kebabs lightly with olive oil. Grill until shrimp turns white and bacon is crisp, 3 to 5 minutes per side.

To serve, remove shrimp and bacon from skewers, allowing 1 skewer per serving. Spoon salsa on the side.

Los Angeles Times Syndicate

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