Grilled Shrimp with Mango Salsa


2 cups olive oil
8 cloves garlic, thinly sliced
Juice of 2 limes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds large shrimp, peeled and deveined (20-24 shrimp)

For the Salsa:
2 ripe mangoes
6 green onions, including tender green tops, thinly sliced
2 fresh jalapeno chili peppers, stemmed, seeded (if desired) and finely diced
1/4 cup coarsely chopped fresh cilantro
Juice of 2 limes
1 teaspoon salt


In a frying pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until soft, 3-5 minutes. Remove from the heat, pour into a shallow non-aluminum dish and let cool. Add the lime juice, salt and pepper. Mix well.

Using bamboo skewers, thread 4 or 5 shrimp onto each skewer, passing the skewer through points near both the head and tail sections of each shrimp. Place the skewers in the olive oil mixture, turning to coat evenly. Cover and let marinate in the refrigerator for at least 2 hours or up to 12 hours.

Peel each mango and cut the flesh from the pit. Cut into 1/4-inch dice and place in a bowl. Add the green onions, chilies, cilantro, lime juice and salt. Stir to mix, cover and refrigerate for at least 30 minutes before serving.

Prepare a fire in a charcoal or gas grill. When the fire is hot, place the skewers on the grill rack about 3 inches from the coals and grill, turning once, until the shrimp turn pink and are opaque throughout, about 3 minutes per side.

Arrange a bed of salsa on each plate and top with a skewer of shrimp, or remove the shrimp from each skewer and arrange atop the salsa. Garnish with lime wedges, if desired, and serve.


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