The floral, lightly peppery scent of Szechwan pepper is a natural with tropical fruit. In this recipe, a Szechwan rub seasons quickly grilled shrimp that are served topped with a grilled fresh mango sauce. The vibrant colors (coral pink shrimp, sunset orange mango), disparate temperatures and textures (a pop of hot shrimp, a slurp of chilled sauce), and flavor (floral spice meets peppered fruit) are enough to cause swooning.

TIMING
Prep: 5 minutes
(plus 5 minutes for Szechwan salt and chutney)
Grill: 3 to 4 minutes.

BBQ TOOLS AND EQUIPMENT
– Clean grill screen
– Long-handled tongs.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean oiled grate set 2 inches above fire.

INGREDIENTS (MAKES 4 SERVINGS)
Oil for coating grill screen
1 pound extra-large (26–30 count) shrimp, shelled and cleaned
2 teaspoons toasted sesame oil
1 teaspoon Sesame Szechwan Salt.
1 cup Grilled Mango Chutney.

DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Toss the shrimp with the sesame oil in a bowl until coated. Spread the shrimp out on a sheet of foil and season with the Szechwan salt.
3. Grill the shrimp on the oiled screen, with the grill covered, 1 to 2 minutes per side, until firm and slightly browned.
4. Serve with the Grilled Mango Chutney as a dip.

   

This entry was posted on Monday, September 19th, 2011 at 8:06 am and is filed under Burgers And Other Quick Meals BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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