I ended up making Chipotle Mango marinated shrimp (made up the recipe):
2 lbs shrimp, peeled and cooked
10 oz Kraft Zesty Italian salad dressing
2 cloves garlic, crushed
3/4 C chipotle salsa
3/4 C regular salsa
1 large canned jalapeno, sliced
2 large, ripe mangoes, peeled and cubed
2.5 T light Karo syrup
1 small lemon, seeded and sliced
chunked red, green and yellow peppers (1 small each)
3 large green onions, sliced (including tops)
few grinds black pepper
1/8 tsp ground cayenne
I mixed together everything except the Karo, peppers, mangoes and
shrimp the night before and stored the marinade in the fridge over
night. The next day I cleaned and steamed the shrimp, cubed the
mangoes and coated them with Karo (which keeps them more solid - they
don't get as soggy. Also, the marinade needs the extra sweetness.) and
chunked the peppers. Mixed the marinate well, and then plopped
everything in. I marinated it about 9 hours before the party, stirring
a couple of times during the day. To serve, I fished out the shrimp,
mangoes and peppers, placed them in a pre-chilled Chilzanne* bowl and
then spooned a little more marinade over the top. They were pretty
tasty and not a one shrimp left at the end of the party. 🙂
I also made Barb's niece Sandy's sugared nuts but I screwed them up.
The sugar got too brown as I think the heat was too high. I am sure the
squirrels will love them. I will try, try again....
-L.
(*Chilzanne Bowl from Pampered Chef - I hate their stuff but this bowl
is the one thing I get a lot of use from. It has coolant in it that
keeps the bowl cold.)