CHEF CHRIS QUINN'S MANGO SHRIMP SKEWERS

WHEN THE WINTER WEATHER GETS TO YOU

TRY A DISH THAT REMINDS YOU OF THE WARM

DAYS OF SUMMER

Mango Shrimp Skewers

2 Servings

12      Harbor Banks Shrimp, 16-20 ct.

½ c     Plus 1t Thirster Lime Juice

1 T     Monarch Honey

2 t      Monarch Cajun Seasoning

2 T     Roseli Olive Oil Blend

3        Monarch Mango Halves, diced

½ c    Cross Valley Farms Red Onions, diced

¼ c     Cross Valley Farms Red Pepper, diced

1        Jalapeno pepper, diced fine

½ c     Monarch Parboiled Rice

2 c     Vegetable stock

1 ½ c  Thirster Orange Juice

3 T     Cross Valley Farms Green Onions, chopped

1 lb     Glenview Farms Salted Butter, cubed

As needed Cross Valley Farms Fresh Basil, chiffonade

2 skewers

Method:

Marinate shrimp in mixture of ½ cup lime juice, honey and Cajun seasoning.  Skewer the shrimp.  In bowl, create the salsa by combining oil, mangoes, onions, peppers, basil and remaining lime juice. Cook rice in vegetable stock and ½ cup orange juice until al dente.  Heat remaining orange juice in saucepan & whisk in butter on low heat, stirring in green onions.  Plate rice, skewers, salsa and drizzle with citrus butter.