What could be better than eating a tropical salad on the water surrounded by beautiful private islands and an amazing reef system?
When conditions permit, meaning no north swell and lighter wind, the Eustatia Sound is an absolutely spectacular place to anchor. The tip of Virgin Gorda is close by and you're in the middle of Prickly Pear, Necker and Eustatia Islands.
You feel like you're in the middle of nowhere, floating on gin, but actually you're just a short dinghy ride to Saba Rock, Bitter End and Leverick Bay around the corner. Really the best of both worlds! Guests are pretty blown away by this place. Sometimes we spend the night but we've also just come for a snorkel on the reef, walk on the beach at Prickly Pear, lunch, then off to Anegada Island. When Hubby and I are by ourselves and we have time, we've been known to park it here for awhile.
Just check out these views from our boat!
Prickly Pear Island
The north edge of Eustatia Reef facing Anegada Island
The snorkeling on the Eustatia Reef is incredibly varied and colorful. There is always lots of fish, healthy gardens of coral, sponges and sea fans to see. We've also seen a cannon and have heard there are other artifacts from old ship wrecks.
Now... to the most important thing... food!
Not a bad place for Hubby to barbecue. Just don't drop the food or the fish will come swimming!
This salad is great in the tropics but you can serve this anytime and anywhere. Even if it's cold right now where you are, why not bring the tropics to you? All of these ingredients are readily available year round.
I sometimes serve the Rum-Glazed Shrimp and Mango on it's own as an appetizer with a little Arugula or Watercress on the side with Lime Vinaigrette. I have to say though, I really enjoy this as a lunch salad. It plates beautifully and the combinations with the other vegetables and goat cheese are just delicious.
Rum-Glazed Shrimp and Mango Salad
Recipe Type: Entree or Appetizer
Rum Glazed Shrimp and Mango
- 1/4 C Lime Juice, freshly squeezed, plus 1 T (approx. 3 Limes)
- 1/4 C Dark Rum
- 3 T Dark-Brown Sugar
- 1 T fresh Ginger, peeled and finely grated
- 1 1/2 tsp Cornstarch
- 32 medium Shrimp or less if using larger Shrimp, peeled and deveined (tail on)
- Coarse salt and freshly ground Pepper
- 1 ripe but firm Mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
- 2 T Vegetable Oil, plus more for grate
- Make glaze: In a small saucepan, combine 1/4 C Lime Juice, Rum, Sugar, and Ginger. Bring to a boil over high heat. Reduce heat, simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together Cornstarch and 1 T Water. Stir into Lime Juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat. Let cool.
- Thread Shrimp onto 8 skewers, using 4 Shrimp per skewer. Season on both sides with Salt and Pepper. Thread Mango slivers onto 4 skewers, using 2 pieces per skewer. Brush Shrimp and Mango all over with glaze.
- Heat grill to medium-high. Oil grates. Place Shrimp and Mango skewers on grill. Cook, turning once, until blackened in spots and Shrimp are opaque throughout, 3 to 4 minutes.
- 1 head of Romaine Lettuce, depending on size, cut into salad bite sizes
- 1/2 Orange or Yellow Sweet Pepper, cut into slivers
- 12 Grape or Cherry Tomatoes, cut in half
- 1 Avocado, cut into slices
- 1/4 Red Onion, sliced very thinly
- 32 Snap Peas
- 4 oz. Chèvre Goat Cheese, break into small chunks
- Wash and cut Lettuce into salad bite pieces, place in large salad bowl.
- Cut other vegetables and Goat Cheese and set aside.
- Prepare Salad Dressing (recipe below).
- Toss Lettuce well with Lime Vinaigrette saving a little to sprinkle on top of Salad.
- Divide Lettuce equally amongst 4 dinner plates.
- Place and divide other Vegetables and Cheese evenly amongst the 4 plates on top of Lettuce.
- Sprinkle remaining Lime Vinaigrette on top of Salad.
- Place prepared Shrimp and Mango Skewers on top of Salad.
- Zest a bit of Lime for the top of Shrimp and Mango (optional).
- Zest from one Lime
- 2 T fresh Lime
- 4 T Olive Oil
- Pinch of Sugar
- Pinch of freshly ground Salt and Pepper
- Zest the Lime in a bowl.
- Add the Lime Juice.
- Slowly whisk in the Olive Oil to emulsify.
- Whisk in Sugar, Salt and Pepper.