Ingredients
- 2 cup very ripe mangoes, peeled roughly chopped
- 1/2 cup coco lopez cream of coconut
- 2 cup garlic cloves, roughly chopped
- 1 cup chipotle chile from a can of chipotles en adobo, roughly chopped
- 2 tablespoon fresh lime juice
- 1 tablespoon finely grated fresh gingerroot
- 1 teaspoon tabasco sauce
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon dark rum
- 2 tablespoon finely chopped fresh cilantro
- 24 tablespoon large shrimp (21 to 25 per pound), peeled and veined
Preparation
Baking Directions:
In a food processor, puree together mango, cream of coconut, garlic, chipotle, lime juice, rum, ginger, Tabasco, coriander, salt and cumin and process until smooth.
Pour the marinade into a resealable gallon-sized bag, add the cilantro, seal and shake to combine.
Add the shrimp to the marinade, seal and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Heat the oven to 350 degrees.
Remove the shrimp from the marinade, letting excess marinade drip back into the bag.
Place the shrimp on a parchment paper-lined, rimmed baking sheet so that they are all facing the same direction.
Cook until shrimp just turns pink, about 7 to 10 minutes and then set aside to cool completely.
Serve on a lollipop stick.