SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE

Serves 6

• Colossal shrimp make a beautiful presentation, but

• jumbo shrimp are also pretty.

• 3 tablespoons olive oil

• 1 tablespoon minced peeled fresh ginger

• 2 garlic cloves, minced

• 1 teaspoon dried crushed red pepper

• 18 uncooked colossal shrimp or 36 jumbo shrimp
  (about 2 pounds), peeled, tails left intact, deveined

• 2 red bell peppers, each cut into 12 pieces

• 2 firm but ripe mangoes, peeled, pitted, each cut
  into 12 wedges

• 6 12-inch bamboo skewers (for colossal shrimp) or
  twelve 12-inch bamboo skewers (for jumbo shrimp),
  soaked in water 30 minutes, drained.

• Guava-Lime Glaze

Prepare barbecue (medium-high heat). Mix first 4
ingredients in large bowl. Add shrimp, bell peppers
and mangoes; toss to coat. Alternate bell pepper,
mango and 3 colossal shrimp on each of 6 skewers,
or alternate bell pepper, mango and 3 jumbo shrimp
on each of 12 skewers. (Can be prepared 4 hours
ahead. Cover and chill.)
Grill shrimp until cooked through, brushing with
glaze during last 2 minutes, cooking colossal
shrimp about 4 minutes per side and jumbo shrimp
about 3 minutes per side.

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