Filled with Caribbean flavors, this dinner is made to be enjoyed outdoors. You will need twelve metal or wooden skewers. To keep them from scorching on the grill, soak wooden skewers in water while preparing the ingredients.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Make glaze: In a small saucepan, combine the 1/4 cup lime juice with the rum, sugar, and ginger; bring to a boil over high heat. Reduce the heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together the cornstarch and 1 tablespoon water; stir into the lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from the heat; let cool.
Step 2
Thread the shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread the mango slivers onto 4 skewers, using 2 pieces per skewer. Brush the shrimp and mango all over with the reserved glaze.
Step 3
Heat the grill to medium-high; oil the grates. Place the shrimp and mango skewers on the grill; cook, turning once, until blackened in spots and the shrimp are opaque throughout, 3 to 4 minutes.
Step 4
In a large bowl, whisk together the remaining tablespoon lime juice with the 2 tablespoons oil; season with salt and pepper. Add the watercress; toss to coat.
Step 5
To serve, divide the watercress among 4 plates; top each with 2 shrimp skewers and 1 mango skewer.
