Rum-Glazed Shrimp and Mango

• 14 cup freshly squeezed lime juice, plus
• 1 tablespoon freshly squeezed lime juice
• 14 cup dark rum
• 3 tablespoons dark brown sugar
• 1 tablespoon finely-grated freshly peeled gingerroot
• 1 12 teaspoons cornstarch
• 32 medium shrimp, peeled and deveined
• coarse salt and pepper
• 1 ripe but firm mango, peeled and sliced into 8 slivers (about 1 inch thick each)
• 2 tablespoons vegetable oil, plus more for grates
• 2 bunches watercress, stems trimmed

1. For glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger.
2. Bring to a boil over high heat.
3. Reduce heat and let simmer, whisking it occasionally until the mixture slightly thickens after about 3 minutes.
4. In a small bowl, whisk cornstarch and 1 tablespoon water, then stir in lime-juice mixture.
5. Cook and stir until it thickens after about 30 seconds.
6. Remove from heat and let cool.
7. Put shrimp on 8 skewers, with 4 shrimp on each skewer.
8. Season both sides with salt and pepper.
9. Place mango slices on 4 skewers, with 2 pieces on each skewer.
10. Brush shrimp and mango with glaze.
11. Heat grill to medium-high and oil grates.
12. Place skewers on grill and turn once until blackened in spots and shrimp is opaque throughout, about 3-4 minutes.
13. In a large bowl, whisk remaining tablespoon of lime juice with oil.
14. Season with salt and pepper.
15. Add watercress and toss.
16. Divide watercress among 4 plates, and top each with 2 shrimp skewers and 1 mango skewer to serve.

freshly squeezed lime juice, freshly squeezed lime juice, dark rum, dark brown sugar, gingerroot, cornstarch, shrimp, salt, mango, vegetable oil, bunches

Taken from www.food.com/recipe/rum-glazed-shrimp-and-mango-236286 (may not work)