Ingredients
4 wooden skewers
1 bunch basil, washed
1 cup olive oil
1 cup barbecue sauce
1/2 cup pureed mango (from one cup of chunks)
2 pounds large shrimp, peeled and devined
6 ears fresh sweet corn
1 small bunch cilantro washed
pinch of salt
pinch ugar
1 tablespoon butter
Preparation
Soak skewers in cold water. Combine basil and oil in blender and puree until smooth. Let oil steep for 1 hour. Strasin through a fine strainer and set aside. Combine barbecue sauce and mango puree and set aside. Divide shrimp into 4 portions and thread onto skewers. Take corn kernels off cob with a knife and place in a mixing bowl. Toss corn with cilantro and season woth salt, pepper and sugar. Grill shrimp pm skewers until pink about 3 minutes on each side. Brush with the barbecue sauce, mango sauce. Meanwhile heat butter in saucepan and saute the corn mixture on medium heat, until heated through. Place hot corn in center of plate. Top with shrimp and decorate around the corn with basil oil.
