Skewered Shrimps With Mango Salsa

Recipe Ingredients

8		Garlic cloves - thinly sliced
2 cups	474ml	Olive oil
		Juice of 2 limes
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 lbs	908g / 32oz	Shrimp - (10 to 12 count) - shelled
		Mango Salsa
2		Ripe mangos
1		Scallions, white and light green parts - sliced thin diagonal
2		Jalapenos - finely diced
1		Cilantro, leaves only - chopped
		Juice of 2 limes
1 teaspoon	5ml	Salt

Recipe Instructions

In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.

Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.

Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6178 broadcast 03-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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