tablespoon Frank's® RedHot® Original Cayenne Pepper Sauce
1
teaspoon grated orange peel
1
large ripe mango, peeled and cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
4
green onions, cut into 1-1/2-inch pieces
Prep Time
15 minutes
Marinate Time
20 minutes
Cook Time
7 minutes
1. Place shrimp in large resealable plastic food storage bag. Combine mustard, oil, juice, Frank's RedHot Sauce and orange peel in small bowl; pour over shrimp. Seal bag; marinate in refrigerator 20 minutes.
2. Alternately thread shrimp, mango, bell pepper and onions onto 4 (10-inch) metal skewers. Place skewers on oiled grid. Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture. Discard any remaining marinade.
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