Pomegranate-Glazed Shrimp with Mango Salsa

Pomegranate-Glazed Shrimp with Mango Salsa is perfect for a casual meal or elegant party that you’ll be dreaming about all summer long.

Pomegranate-Glazed Shrimp with Mango Salsa
Author: 
Yields: 4 servings
 
Ingredients
  • 2 ripe mangoes, peeled, seeded, and cut into ½-inch pieces
  • 2 teaspoons thinly sliced fresh mint
  • 1 teaspoon honey
  • 1 ounce white rum
  • ¼ cup pomegranate molasses
  • 2 tablespoons firmly packed brown sugar
  • 1 teaspoon cane vinegar
  • 2 pounds extra-jumbo fresh Louisiana shrimp, peeled and deveined (heads left on)
  • Salt
  • Ground black pepper
  • Extra-virgin olive oil
Instructions
  1. Preheat oven to broil.
  2. In a medium bowl, combine mango, mint, honey, and rum.
  3. In a small saucepan, heat molasses over low heat; stir in brown sugar until dissolved. Remove from heat; add vinegar, and set aside.
  4. Season shrimp with salt and pepper, and drizzle with oil. Broil 3 inches from heat until pink and firm, about 2 minutes per side. Remove from heat, and brush with pomegranate glaze, reserving extra glaze to drizzle on serving plates. Arrange shrimp on top of mango mixture, and drizzle with glaze.

 

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