Tuesday, October 7, 2008

Caribbean Shrimp with Chile Aioli and Mango-Papaya Salad

¼ C Olive oil
4 Tablespoon lime juice
4 Tablespoon light rum
1 Clove garlic, chopped
2 small dried red Chile peppers
2 Teaspoon sugar
1 Teaspoon salt
¾ Teaspoon fresh-ground black pepper
24 jumbo shrimps, de-veined and shelled
3 mangoes, cut into ½ inch dices
Papaya, cut into ½ inch dices
½ red bell pepper, cut into ¼ inch dices
¼ C chopped red onion
1 Large jalapeno, seeded and minced
2 Tablespoon chopped cilantro
Ancho-Chile Aioli

In a large bowl, combine oil with 2 tablespoon of the lime juice, rum, garlic, dried red chili, 1 teaspoon sugar, salt and ½ Teaspoon of the black pepper. Add the shrimp, toss to evenly cover the shrimps with the marinate mix. Cover the bowl and marinade for 2 to 3 hours.
Light the grill or heat the broiler. Get the marinated shrimp and grill until each side is well-cooked. Cool and refrigerate until ready to use.
Reserve ¼ C of the mango for the sauce. In a bowl, combine the rest of mango, papaya, bell pepper, onion, jalapeno, cilantro and the remaining 2 tablespoon lime juice, 2 tablespoon rum, 1 teaspoon sugar, salt and ¼ teaspoon black pepper. Chill until ready to serve.
Serve the shrimp with the salad and Chile-Aioli.

è For Chile Aioli: 1 dried ancho-chile (I just used ground pepper here), ½ C boiling water, ¼ C reserved mango (from the mango-papaya salad), 1 small clove garlic-chopped, ½ C mayonnaise, ½ Tsp. lime juice and salt to taste. Puree all ingredients together in blender and ready to use! If you use real ancho-chile, then soak it in the boiling water until soft, stem and seed it and scrape the inside to get the pulp.

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