Tennessee Sweet Tea Honey Spiced Shrimp With Grilled Peach And Mango Salad Recipes

MANGO SALAD WITH GRILLED SHRIMP

Steps:

• Make mango salad:
• Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
• Grill shrimp:
• Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
• Prepare grill.
• Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
• Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

GRILLED SHRIMP SALAD WITH SWEET TEA VINAIGRETTE

Steps:

• Sweet Tea Vinaigrette Preparation:.
• Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup.
• Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream. Makes about 3/4 cup vinaigrette.
• While the vinaigrette cools, grill the shrimp and peaches!
• Salad preparation:.
• Preheat oven to 350°.
• Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
• Preheat grill to 350° to 400° (medium-high) heat.
• Toss shrimp with olive oil mixed with cayenne pepper. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.
• Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
• Toss salad greens with cooled Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.

MANGO SHRIMP SALAD

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

SUMMER SPICED SHRIMP W/ MANGO & PEACH SALSA

Steps:

• Combine onion, mango, peach, corn, cilantro, lime juice, pepper, oil, salt & pepper to taste in a large mixing bowl.
• Gently Toss.
• Refrigerate for 1 hour; serve with the shrimp.
• Combine lime juice, sugar, oil, cumin, salt & pepper in a large mixing bowl.
• Add the shrimp; Toss to coat.
• Set aside.
• Heat a large lightly oiled skillet over medium-high heat;.
• Add shrimp.
• Cook, turning occasionally, until shrimp is opaque and pink, about 4 minutes.
• Then serve & enjoy.

TENNESSEE SWEET TEA & HONEY SPICED SHRIMP WITH GRILLED PEACH AND MANGO SALAD

Steps:

• 1. Place the water into a large pot and bring to a boil, add the honey, brown sugar, salt, tea, spices and seasonings; stirring with a whisk to dissolve the sugar. Let the brine cool to room temperature and then refrigerate overnight.
• 2. Arrange the shrimp in a single layer in a shallow pan and pour the Sweet Tea Brine over the shrimp; cover the pan with saran. Place the shrimp in the refrigerator and marinate for 2 hours turning frequently in the brine.
• 3. Remove the shrimp from the brine and blot dry with absorbent paper towels. Pour the olive oil over the shrimp and evenly coat with the oil; generously season the shrimp on all sides with the lemon pepper seasonings.
• 4. Over medium heat lightly spray the grates of a gas grill with non stick vegetable cooking oil. In batches evenly arrange the shrimp on to the grates and grill over a medium hot fire. Cook the shrimp for approximately 3 minutes turning using BBQ tongs. Grill the second side of the shrimp for an additional 2-3 minutes or until the shrimp are fully cooked.
• 5. Remove the shrimp from the grill and place in a warm area to rest for 4-5 minutes.
• 6. To serve: In the center of 4 decorative serving platters arrange 1/2 cup of the Grilled Peach and Mango Salad. Attractively arrange 4 shrimp around the perimeter of each platter. Garnish each platter with 2 sprigs of fresh mint and a wedge of lime. Enjoy; happy summer time grilling!!
• 7. Grilled Peach and Mango Salad Recipe
• 8. Toss the peaches gently in a separate mixture of 2 tablespoons of olive oil, 1 tablespoon of molasses, and 1 tablespoon of brown sugar. Lightly spray the grates of a gas grill with non stick vegetable cooking oil. Place the peach quarters onto the grates and grill over medium high heat for 1-2 minutes on each side or until the peaches are nicely caramelized, frequently brushing the peaches with the molasses mixture while they are grilling.
• 9. Remove the peaches from the grill to cool. Cut the peaches into medium size dices. Place all the salad ingredients into a mixing bowl and combine. Gently stir with a spoon before serving.