20 large Florida shrimp, peeled and deveined
4 Florida mangoes, peeled and cut into 1/2-inch cubes
1 cup sweet chili sauce
1/2 lime, juiced
1 tablespoon fresh ginger, grated
1 tablespoon fresh mint, chopped fine
1/4 cup scallions, sliced fine
20 small bamboo skewers
Soak the bamboo skewers in water for at least 1 hour (this reduces the chance of the skewers burning). Combine the sweet chili sauce, lime juice, ginger and mint in a small bowl. Slice the scallions and set aside. On a clean surface, place a mango cube in between the tail and top of a shrimp. Insert the bamboo skewer through the shrimp and mango. Repeat the skewering process until all shrimp are skewered and store in the refrigerator until ready to grill. Preheat a charcoal grill (or indoor grill pan) and cook the shrimp and mango skewers. When the shrimp is close to being cooked through, glaze with the sweet chili sauce. Sprinkle with the sliced scallions and serve.
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