CBD is the hottest trend on the wellness market and many health-savvy consumers are looking towards its potential benefits as a key part of their wellness routine. Products on the market range from simple items like CBD tinctures and capsules to more advanced things like vape cartridges and concentrates. Some crafty consumers are making CBD stand for “Cannabis, But Delicious”. We will be featuring one of these new recipes every Friday! We aren’t going to bore you with details of how these ingredients all hold a special place in our hearts and helped shaped who we are today like some food blogs like to do. So without further ado, let’s see what we have this week!
Shrimp Skewers & Mango Salsa
4 (9-in.) bamboo skewers
16 to 20 large shrimp (about 1 lb), peeled and deveined, leaving tail shell intact
1/4 cup olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced garlic
1 teaspoon coarse-cracked black pepper
1 teaspoon kosher salt
1/2 teaspoon crushed red chili pepper
1/4 teaspoon chili powder
1 (1-lb) ripe mango, pitted, peeled, cut into 1/4-in.-dice
1/4 cup each diced red bell pepper and finely diced red onion
1 jalapeno chile, seeded, minced (1 tablespoon)
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon lime zest
1/4 teaspoon each salt
1/4 teaspoon freshly ground pepper
2ml Extract Labs Pure CBD Isolate Tincture
Soak bamboo skewers in water for 1/2 hour.
Thread 5 shrimp onto each skewer,threading each shrimp through the tail end and then again through the head end; arrange on a large plate.
In small bowl, whisk oil, cilantro,lime juice, garlic, black pepper, salt, red pepper flakes, and chili powder until combined; rub over shrimp. Marinate 30 minutes, in refrigerator, turning once.
Prepare an outdoor grill or preheat stovetop grill pan over medium-high heat. Grill shrimp 2 1/2 to 3 1/2 minutes per side until just cooked through (shrimp will be just barely opaque in thickest part when cut with a knife). Serve with salsa.
For the Mango Salsa: In medium bowl, combine all salsa ingredients. Let stand at room temperature while shrimp are marinating.