Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. The company also has operations in Canada, the United Arab Emirates, and Japan. As of May 29, 2011, there are 698 Red Lobster locations worldwide.
Red Lobster was founded in 1968 by entrepreneurs Bill Darden and Charley Woodsby. Originally billed as a "Harbor for Seafood Lovers", the first restaurant in Lakeland, Florida, was followed by several others throughout the southeast. In 1970, General Mills acquired Red Lobster as a five-unit company. With new backing, the chain expanded rapidly in the 1980s.
Mango Jalapeno Shrimp
Red Lobster Mango Jalapeno Shrimp
4 cloves garlic, minced
1 tablespoon paprika
1 1/2 teaspoon brown sugar
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup beer *(substitute 1/4 cup white wine)
1 lb jumbo unpeeled shrimp
2 tablespoons fresh cilantro, finely chopped
1 lime, cut in pieces
Mango Jalapeño Sauce
1 1/2 cups fresh or frozen mango, cubed (defrost if using frozen)
1/4 cup water
1 teaspoon canola oil
1 small red onion, finely chopped
1 tablespoon jalapeño chili, finely chopped
1/4 cup low fat yogurt
Shrimp Marinade: Combine garlic, paprika, brown sugar, cumin, chili powder, salt, pepper, and beer in blender or food processor. Puree until it becomes a smooth paste. Put shrimp in large bowl. Pour marinade over shrimp and toss to coat. Cover and refrigerate for 15 minutes.
Mango Jalapeño Sauce: Puree mango and 1/4 cup of water and set aside. Heat oil in nonstick saucepan. Sauté red onion and jalapeño cook until onion is translucent, about 3 minutes. Add mango puree; bring to a boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove saucepan from heat. Stir in yogurt.
Grilling Instructions: Spritz grill rack or nonstick grill pan with cooking spray. Set heat to medium-high. Cook shrimp about 2 minutes on each side. Remove shrimp and sprinkle with cilantro and a splash of fresh-squeezed lime juice. Serve with sauce and plenty of napkins