Surf and Turf Skewers with Mango-Avocado Salsa
- 1-1/2 cups A.1. Original Sauce
- 1-1/2 cups orange juice
- 3 cups fresh cilantro, chopped, divided
- 6 each serrano chiles,
- 1-1/2 qt. mangos, peeled, chopped Whole Foods 2 ea For $4.00 thru 02/09
- 3 cups avocados, peeled, chopped Target 10 ea For $10.00 thru 02/06
- 1-1/2 cups red peppers, chopped
- 48 pieces small red potatoes, precooked, quartered King Sooper's 5 lb For $1.88 thru 02/09
- 6 each ears of fresh corn on the cob (8 inch), each cut into 8 chunks
- 72 each uncooked large shrimp (21 to 30 count), peeled, deveined King Sooper's 1 lb For $7.99 thru 02/09
- 72 pieces Mexican chorizo (links), cut into .7-oz. pieces
- Place steak sauce, orange juice, 2-1/4 cups of the cilantro (or 6 Tbsp.
- of the cilantro for trial recipe) and the chiles in blender; blend until almost smooth.
- Remove 1/2 cup of the steak sauce mixture (or 2 Tbsp.
- of the steak sauce mixture for trial recipe); pour into large bowl.
- Add mangos, avocados, red peppers and remaining 3/4 cup cilantro (or remaining 2 Tbsp.
- cilantro for trial recipe); mix lightly.
- Thread two pieces each corn and potatoes alternately onto each of 24 skewers (or onto each of four skewers for trial recipe).
- Thread three pieces each shrimp and chorizo alternately onto each of 24 skewers (or onto each of four skewers for trial recipe).
- Grill skewers on medium-high heat, cooking the vegetable skewers 10 to 12 min.
- or until vegetables are crisp-tender, turning after 6 min.
- and cook the shrimp skewers 7 to 8 min.
- or until shrimp turn pink and sausage is cooked through, turning after 4 min., brushing the skewers with the remaining steak sauce mixture for the last 2 min.
- For each serving: Plate 1 each vegetable skewer and shrimp skewer on each serving plate.
original sauce, orange juice, fresh cilantro, serrano chiles, mangos, avocados, red peppers, red potatoes, corn, shrimp, chorizo
Taken from www.kraftrecipes.com/recipes/surf-turf-skewers-mango-avocado-salsa-111102.aspx (may not work)