Shrimp and mango with rum

A treat with a "Caribbean" flavor is perfect for dining in the fresh air. For these original and mouth-watering kebabs, you will need 12 skewers. Better, perhaps, to take wooden skewers, but they must be soaked in water before use so that they do not burn on the grill.

Ingredients

• Lime - 3 pcs.
• Dark rum - 0.25 cups
• Brown sugar, dark - 3 tbsp. l.
• Fresh ginger, grated - 1 tbsp. l.
• Cornstarch - 1.5 tsp
• Medium shrimps - 32 pcs.
• Salt, ground pepper
• Mango, ripe, hard - 1 pc.
• Vegetable oil - 2-3 tbsp. l.
• Watercress - 300 g

Directions

1. Juice the limes. In a saucepan, combine ¼ cup juice with rum, sugar and grated ginger. Bring to a boil over high heat. Reduce heat and cook, stirring constantly, for about 3 minutes. Combine cornstarch with 1 tbsp. l. water. Add to the "rum" mixture. Cook, stirring occasionally, until thickened, about 0.5 minutes. Remove from heat, cool.
2. String peeled shrimp (leave the tails) in 4 pieces. for 8 skewers. Season with salt and pepper on all sides. Peel and cut the mango into 8 long pieces, 1 cm thick. Place 2 pieces on 4 skewers. Spread well the cooked shrimp and mango sauce.
3. Preheat your grill. Lubricate the grate with vegetable oil. Fry the kebabs, turning once, until the shrimps are cooked (3-4 minutes).
4. In a bowl, combine 1 tbsp. l. lime juice and 2 tbsp. l. oils. Season with salt and pepper to taste. Toss in watercress.
5. When serving, divide the salad into 4 servings and place one mango skewer and 2 shrimp skewers on each plate. Bon Appetit!