Cranberry Wine from Muskoka Lakes Winery and Mrs J’s Cranberry Chutney gives a Muskoka flair to shrimp and mango kebabs! They’re perfect for summer barbeque season.
Ingredients
1/4 cup Soya sauce
1/4 cup Cranberry Wine
1/4 cup vegetable oil
1 tsp ground ginger
24 large shrimp
2 cloves garlic, chopped
1 red onion, cut in chunks
1 red bell pepper, cut in chunks
1 mango, cut in chunks
Mrs. J’s Cranberry Chutney for dipping
Method
Combine Soya sauce, wine, oil, ginger and garlic in a bowl. Add shrimp and marinate for 30 minutes in fridge. Clean, trim and cut green onions each into three pieces. Peel mango and cut into chunks. Thread the skewer alternating red pepper, onion, shrimp, and mango. Barbeque 3-4 minutes, turning once. Serve with cranberry chutney for dipping.