|1. Mix mango, poblano chiles, radishes and salt in shallow glass dish. Set aside. |
2. Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in 3-quart saucepan with vinegar, water and coconut rum. Bring to boil on high heat. Reduce heat to low; simmer 5 minutes. Carefully remove 1/4 cup of the pickling marinade. Pour over mango mixture. Toss to coat well. Cover. Refrigerate until ready to serve, stirring occasionally.
3. Return remaining pickling marinade in saucepan to simmer. Add shrimp; simmer 2 minutes. Remove from heat. Cover. Let stand 15 minutes to cool. Refrigerate at least 1 hour, stirring occasionally.
4. To serve, place mango mixture on serving platter. Drain shrimp. Arrange over mango mixture. Sprinkle with chopped cilantro.
|Prep Time: 15 minutes|
Cook Time: 10 minutes
|-||1 cup julienned peeled mango (about 1 mango)|
|-||1/2 cup julienned poblano chiles|
|-||1/2 cup julienned radishes|
|-||1/8 teaspoon salt|
|-||3 tablespoons McCormick® Mixed Pickling Spice |
|-||1 cup rice vinegar|
|-||1/2 cup water|
|-||1/4 cup coconut rum|
|-||1 pound jumbo shrimp (16 to 20 count), peeled and deveined, with tails on|
|-||2 tablespoons coarsely chopped fresh cilantro|
|Nutrition (per serving)|
|Calories: 81 Calories |
Fat: 1 Grams
Protein: 12 Grams
Cholesterol: 104 Milligrams
Carbohydrates: 6 Grams
Sodium: 155 Milligrams
Fiber: 1 Grams