Earlier this week, we featured a tasty Raspberry Corn Muffin recipe from The Wood Family, my friends from college.  They sent us another delicious recipe featuring the best honey you’ve never tasted, and I think y’all will enjoy – Mango Chutney BBQ Shrimp!  Talk about some of my favorite things: honey, mangoes, and shrimp …

Glacier County Honey.  Sticky Fingers BBQ Sauce.  Scrimps.

Beginnings of Mango Chutney.

Here’s the recipe – thanks Lynn, Julia, and Eliza Grace!

Mango Chutney BBQ Shrimp:

– Large Shrimp from Apalachicola (This is my favorite part of the Woods’ recipe – Oh, how I wish I could use large shrimp from Apalachicola!  If you can, chow down on some Apalachicola scrimps for me!)

– Dehead, devain, and peel shrimp placing onto a skewer

– In a bowl, stir together a cup of BBQ sauce (In this instance we used Sticky Fingers’ Carolina Sweet as it compliments the honey) with a half a cup of Glacier County Honey

– Using a rubber bristled basting brush, baste both sides of the shrimp very liberally with the above concoction. Do this no more than 5 or 10 minutes before cooking. Marinating shrimp for a long time tends to make it a bit mushy.

– I am using a Big Green Egg, but a grill of your choice is certain to cook to your delight. Spray grate with PAM. For simplicity and great firm shrimp with nice grill marks, heat your grill to 475 to 500 degrees. Now, place your shrimp skewers on for just one minute and fifteen seconds per side.

– Yep, this part of your dinner is now basically done in the time it has taken to read to this point.

Mango Chutney:

– We don’t have specific measurements for the chutney, but encourage you to finely dice ingredients to your taste.

– In our version we include: mango, pineapple, jalapeno pepper (include the seeds to make it extra spicy!), green onions, red onions, cilantro, honey, sesame oil, sesame seeds, and the juice from a lime.

– Dice ingredients, mix, and refrigerate until dinner is served.

We served the shrimp and chutney with our favorite rice. Rice Select Royal Blend Whole Grain Texmati Brown and Red Rice with Barley and Rye. Add a chicken bouillon cube when cooking the rice for extra flavor!

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