Food & Cooking Recipes Appetizers Finger Food Recipes Rum-Glazed Shrimp and Mango 3.7 (34) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 45 mins Servings: 4 This grilled shrimp with mango on a stick gives you a summertime taste of the tropics. Ingredients ¼ cup freshly squeezed lime juice plus 1 tablespoon (3 limes) ¼ cup dark rum 3 tablespoons dark-brown sugar 1 tablespoon finely grated, peeled fresh ginger 1 ½ teaspoons cornstarch 32 medium shrimp, peeled and deveined (tail on) Coarse salt and 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 Directions Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool. Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze. Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes. In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat. To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer. Cook's Notes You will need 12 metal or wooden skewers. To keep them from scorching on the grill, soak the wooden skewers in water while preparing the ingredients. Rate it Print