Grilled Shrimp and Mango Skewers with Lime-Cilantro Sauce

Introducing the perfect springtime indulgence - grilled shrimp and mango skewers, flawlessly paired with the vibrant flavors of Stags' Leap Napa Valley Sauvignon Blanc. As the weather warms and the days grow longer, this delightful recipe captures the essence of the season with its fresh, tropical ingredients and bright, citrusy flavors. The succulent shrimp and juicy mango, kissed by the grill, harmonize beautifully with the herbaceous notes of the sauvignon blanc, creating a culinary experience that embodies the spirit of spring. Whether hosting a gathering or simply savoring an evening on the patio, this enchanting pairing is sure to elevate any occasion.

Ingredients

For the shrimp skewers

• 1 pound large shrimp, peeled and deveined
• 2 ripe mangoes, peeled, pitted, and cut into chunks
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

For the lime-cilantro sauce

• 1/4 cup fresh lime juice
• Zest of 1 lime
• 1/4 cup chopped fresh cilantro
• 2 tablespoons honey
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste

For garnish

• Fresh cilantro leaves
• Lime wedges

Instructions

1. Preheat your grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated.
3. Thread the marinated shrimp and mango chunks onto the soaked wooden skewers, alternating between shrimp and mango.
4. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp are pink and cooked through, and the mangoes are lightly charred. Remove from the grill and set aside.
5. To make the lime-cilantro sauce, whisk together the lime juice, lime zest, chopped cilantro, honey, extra virgin olive oil, minced garlic, salt, and black pepper in a bowl until well combined.
6. Arrange the grilled shrimp and mango skewers on a serving platter. Drizzle the lime-cilantro sauce over the skewers or serve it on the side as a dipping sauce.
7. Garnish with fresh cilantro leaves and lime wedges before serving.