Lava Rock Shrimp With Honey Chipotle Lime Sauce And Mango Jicama Salsa Recipes

MANGO AND JICAMA SALSA

Mango and Jicama Salsa image

Provided by Food Network

Yield 2 3/4 cups

Number Of Ingredients 8

Ingredients

2 cups mango, peeled, pitted and cut into 1/4-inch pieces
2 stalks green onion, chopped
2 Tbsp. cilantro chopped
1/2 cup jicama, diced
3 Tbsp. Kikkoman Ponzu
1 tsp. cayenne pepper
2 Tbsp. brown sugar
2 Tbsp. lime juice

Steps:

Combine mango, cilantro, jicama and green onions in a medium bowl.
Mix together ponzu lime juice, brown sugar and cayenne pepper in a separate container, making sure the sugar is dissolved.
Pour mixture over mango combination, toss to coat.

CHIPOTLE-MANGO BBQ CHICKEN

Chipotle-Mango BBQ Chicken image

Provided by Guy Fieri

Categories main-dish

Time 7h40m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice wine vinegar
1 tablespoon canola oil, plus extra for grill
4 cloves garlic, peeled
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Steps:

Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

JICAMA SALSA

Jicama Salsa image

Provided by Sunny Anderson

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper

Steps:

Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

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