The Charles H. Wright Museum of African American History in partnership with Ford Motor Company proudly announces that tickets are now on sale for the 15th Annual Ford Freedom Award.
The annual celebration moves to a new location, the Max M. Fisher Music Center and will be held on Friday May 10, 2013 at 6:00 p.m. This year's theme "Quiet Heroes" salutes Ford Freedom Honoree and Civil Rights activist Johnnie R. Carr along with the Ford Freedom Award Scholar, Congressman John Lewis.
A special Humanitarian Award will be presented to Michigander Viola Liuzzo. Each honoree will be recognized for their humility, commitment and contribution to the African American community.
The recipe for Mango BBQ Wrapped Shrimp comes courtesy of Epoch Catering.
Mango BBQ Bacon Wrapped Shrimp
(Makes 12 pieces)
2 tablespoons olive oil
1 onion, diced (about 1 cup)
1 red pepper, diced (about 1 cup)
3 cloves garlic, coarsely chopped
1 teaspoon salt
Freshly ground black pepper
½ teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
¼ cup tomato sauce
1 mango, pureed (about 1 ½ cups)
12 raw peeped shrimp
12 slices of bacon
Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice, and tomato sauce and cook for 1 minute more. Transfer the mixture into a blender and add the mango. Blend until smooth.
Cook the bacon on parchment paper-lined cookie sheet in a 350 oven for 10 minutes. While the bacon is still warm, wrap it around the shrimp and hold it in place with a skewer. Repeat for each shrimp.
Place the shrimp on parchment paper-lined cookie sheet and baste them with the BBQ sauce. Cook in the 350 oven for 15-18 minutes, or until the inside of the shrimp is opaque and the skin is red in color.