Shrimp, berries, mango slivers—a few of my favorite things

An afternoon with breezes straight off the water, a campfire in our pit for the first time this summer, dinner on our deck at our lake place—these were some happenings that made my Mother’s Day special.

Content to hatch up my own Mother’s Day meal (we had been out to dinner the Friday night before), I chose a menu that included blackened shrimp on skewers alongside mango slices and our own fresh blackberries. A mint-lime drizzle that used mint from our herb garden was the crowning touch.

How happy I was to be able to use our abundant blackberry crop for this unique purpose. The berries and mango formed a wonderful go-together with the shrimp. This recipe couldn’t have been easier, so toil over food preparation didn’t mar the holiday.

Love those blackberries with shrimp.

Grilled Blackened Shrimp Skewers

36 unpeeled, large raw Gulf shrimp (about 1 pound, 26/30 count)

1 teaspoon olive oil

2 teaspoon Cajun blackened seasoning 18 (6-inch) wooden skewers

36 fresh blackberries

18 fresh mango slices

Mint-Lime Drizzle:

1 tablespoon chopped fresh mint

1 tablespoon fresh lime juice

1 tablespoon olive oil

1 teaspoon sugar (or sugar substitute)

1/8 teaspoon salt (or salt substitute)

Preheat grill to 350 to 400 degrees (medium-high) heat. Peel shrimp; leave tails on; devein, if desired. Place shrimp in a large bowl and drizzle with olive oil. Sprinkle with seasoning; toss to coat. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Thread each skewer with 2 grilled shrimp, 2 blackberries, and 1 mango slice. Brush with Mint-Lime Drizzle, if desired. Makes 4 to 6 servings. (Source: Southern Living, May 2012)