Recipe courtesy of Mary Sue Milliken and Susan Feniger

Skewered Shrimps with Mango Salsa

Name: Skewered Shrimps with Mango Salsa
Prep time: P0Y0M0DT4H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H10M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 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

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Level: Easy
Total: 4 hr 10 min

Prep: 4 hr
Cook: 10 min

Yield: 4 to 6 servings

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Ingredients

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

Directions

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.