Mango Thai Chili Glazed Shrimp & Lobster Tail Kabobs

[Wingman]

Hi all! I had an idea for tasty seafood skewers or kabobs.

Colossal shrimp and lobster tail on skewers mopped with a Mango Thai Chili sauce and grilled over an oak wood fire. If you’re looking for a shrimp dish big in flavor with a nice kick of sweet & heat you have to try this. Not only is it tasty but it’s easy to make and grills in less than five minutes. Notie: I used Mad Hunky HAW to make a spicy lobster boil to blanch the lobster tails.

I'm definitely doing these again. Thanks for viewing!


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My Recipe Details

Ingredoents

Shellfish
1 1/4 lbs. Colossal Shrimp
3 Medium Lobster Tails

Mango Thai Chili Sauce
2 Ripe Mangos
1/4 Cup Thai Chili Paste
1/4 Cup Honey
1/4 Cup Cider Vinegar
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Low Sodium Soy Sauce
1/2 Tsp Ginger

Lobster Boil
1/2 TBsp Mad Hunky "Hot Ass Whang" Rub
Aavailable @ MadHunkyMeats.com
1 Tsp Minced GarlicNote: You can use Creole seasoning or a Cajun Seasoning in place of the Mad Hunky Rub if you don't have it.

Pics

[barkonbutts]

Dang that looks good.... 1/4 chili paste will spice up anybodies life if you ask me!!

Why pre-cook the lobster though? why not just cook it on the fire? the more you cook it the tougher it gets if you ask me?

With that said i would still eat the whole plate!!

[OzHector]

Awesome food as always, Wingman :-)

[BIGGLOPEZ]

that's just right there... from my wife. Now I get to make her some...

[jwbtulsa]

Very nice Wingman! I'm adding this to my to do list! That will be a great summer feast

[Wingman]

Dang that looks good.... 1/4 chili paste will spice up anybodies life if you ask me!!

Why pre-cook the lobster though? why not just cook it on the fire? the more you cook it the tougher it gets if you ask me?

With that said i would still eat the whole plate!!

The lobster is much thicker then the shrimp and I wanted big meaty pieces so I blanched it so it was half cooked. This way it was fully cooked the same time the shrimp were done. None of which ended up over cooked. It all was great. Blanching also allows the meat to come out of the shell easy.

[BBQ Bob]

Looks great as always Rob!!!

[Bearcarver]

OMG, Rob!!!------That looks Great, as usual !!!!


Bear

[Vermin99]

Outstanding looking kabobs Rob!!!

[Slanted88]

Miss Louie is all over that gig Cat Daddy! She can wear the Lobstah out!

[Fishawn]

[Wingman]

Miss Louie is all over that gig Cat Daddy! She can wear the Lobstah out!

88 let me know what Louie thinks of this recipe when you cook it. This was a stretch for me as it was way out of my seafood box. Also I highly recommend blanching the lobster. One minute in boiling water then into the ice water bath. It will make for an easy separation of the lobster meat from the shell.

[Zeeker]

Fantastic job Rob. That final plate is to die for. Kudos...

[jwbtulsa]

Bumping this one to try this weekend. Any ideas on additional sides? Might just go with a crazy salad and some kind of warm flat bread. I really wanted stuffed tomatoes but I don't have a sous chef... (at least not one I trust with a sharp knife)...

[jwbtulsa]

Rob any suggestions? How did you serve it? My mind is going toward a taco format. Open to suggestions. I have so many spice mixes it becomes a challenge to get the right profile to make it great. Maybe some simple Pico de Gallo? I don't want to override the Thai flavor with a Latino flavor. Sliced lime maybe? Rice? Noodles? Lettuce wraps? Thoughts?