Skewered Shrimps with Mango Salsa

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8 cloves of garlic, thinly sliced

2 cups olive oil

Juice of 2 limes, about 2 tablespoons

1 teaspoons salt

1/2 teaspoon pepper

2 pounds, 10 to 12 count shrimp, shelled

Mango Salsa:

2 ripe mangos

1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal

2 jalapenos, finely diced

1 bunch cilantro, leaves only, chopped

Juice of 2 limes, about 2 tablespoons

1 teaspoon salt