Rum-glazed Shrimp and Mango

• 1/4 cup plus 1 tablespoon fresh lime juice (3 limes)
• 1/4 cup dark rum
• 3 tablespoons dark brown sugar
• 1 tablespoon finely grated peeled fresh ginger
• 1 1/2 teaspoons cornstarch
• 32 medium shrimp, peeled and deveined (tail on)
• Coarse salt and fresh ground pepper
• 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
• 2 tablespoons vegetable oil, plus more for grates
• 2 bunches watercress (about 12 ounces), tough stems trimmed

1. Make glaze: In a small saucepan, combine the 1/4 cup lime juice with the rum, sugar, and ginger; bring to a boil over high heat.
2. Reduce the heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes.
3. In a small bowl, whisk together the cornstarch and 1 tablespoon water; stir into the lime-juice mixture.
4. Cook, stirring, until thickened, about 30 seconds.
5. Remove from the heat; let cool.
6. Thread the shrimp onto 8 skewers, using 4 shrimp per skewer.
7. Season on both sides with salt and pepper.
8. Thread the mango slivers onto 4 skewers, using 2 pieces per skewer.
9. Brush the shrimp and mango all over with the reserved glaze.
10. Heat the grill to medium-high; oil the grates.
11. Place the shrimp and mango skewers on the grill; cook, turning once, until blackened in spots and the shrimp are opaque throughout, 3 to 4 minutes.
12. In a large bowl, whisk together the remaining tablespoon lime juice with the 2 tablespoons oil; season with salt and pepper.
13. Add the watercress; toss to coat.
14. To serve, divide the watercress among 4 plates; top each with 2 shrimp skewers and 1 mango skewer.

lime juice, dark rum, dark brown sugar, ginger, cornstarch, shrimp, salt, mango, vegetable oil, bunches

Taken from www.epicurious.com/recipes/food/views/rum-glazed-shrimp-and-mango-383245 (may not work)