Even though summer grilling recipes are every which way you look, I’m still not over grilling. In fact, I’m so much in the middle of it that I dreamed up a summery marinade that I plan on using straight through the winter when I’m longing for sunshine.
This recipe is a sweet and savory combination of pinot grigio {or any white wine}, mango, onion, and garlic that completely compliments the skewer components. Leftover skewers also keep well in the fridge and can be served hot or cold the next day.
White Wine & Mango Shrimp Skewers
By Published: September 5, 2014
- Yield: 12 skewers (3 Servings)
Even though summer grilling recipes are every which way you look, I'm still not over grilling. In fact, I'm so much in the …
Ingredients
- 1 pound shrimp peeled & deveined
- 1/2 red onion chopped into squares
- 1 mango peeled & deseeded
- 1/4 white onion coarsely chopped
- 2 garlic cloves
- 1 cup white wine {i used pinot grigio}
- 1/2 cup olive oil
- 2 tablespoons light agave nectar
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 cups fresh baby spinach
Instructions
- Soak (12) 6" wooden skewers in water.
- Pour mixture over shrimp and vegetables and refrigerate, covered, overnight.
- Add mango, onion, garlic, wine, olive oil, agave, salt, and pepper to a high powered blender and pulse until mixture is smooth.
- Skewer the shrimp and veggies and set aside, reserving 6 tablespoons of the marinade.
- Heat a cast iron grill pan over medium high heat.
- Gently set the skewers in the grill pan and cook for 5 minutes on each side or until cooked through.
- In a small saucepan, heat 6 tablespoons of marinade over medium heat and stir until heated through.
- Put about 2 cups of spinach leaves on each plate, drizzle with 1 to 2 tablespoons of heated marinade, top with 4 shrimp skewers, and serve.
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Although I received compensation to review wine provided by The Wine Bar, the recipe and opinions in this post are completely my own and based on my experience.