- 2 lbs shrimp, peeled and deveined
- 1 handful fresh cilantro, chopped, to garnish
- 2 green onions, chopped, to garnish
For the Mango Chili Glaze:
- 1 tablespoon canola oil
- 3 cloves garlic, chopped
- 1/2 red onion, chopped
- 2 small ripe mangoes, peeled, pitted, and chopped
- 1/4 cup orange juice
- 1/4 cup pineapple juice
- 2 tablespoons honey
- 1/4 teaspoon chile de arbol powder
- Kosher salt and freshly ground black pepper, to taste
- 1 small handful fresh cilantro
- Heat the oil in a large pan over medium-high heat. Once hot, add in the onions and garlic and saute until softened. Then, add in the mango and cook until soft, stirring occasionally.
- Add in the juices, honey, and chile powder and cook for 5 minutes, stirring frequently. Season with salt and pepper. Let cool for 5 minutes
- Transfer the mango mixture to the bowl of a food processor or blender. Add in the cilantro. Pulse until well-combined and smooth. Taste and adjust amount of spice if necessary.
- Thread the shrimp onto metal skewers or soaked wooden skewers through the tops and bottoms (so the shrimp is in a "C" shape). Once all of the shrimp have been threaded, spray them with oil or nonstick spray on each side. Sprinkle with a bit of salt and pepper.
- Lay the shrimp skewers on the grill over high heat. Close lid (if using a grill with a lid) and cook for 2 minutes on each side. The shrimp should now be pink.
- Brush the side of the skewer facing up with a liberal amount of Mango Chile Sauce. Let cook for 1 minute, brushing on more as it cooks if necessary. After a minute, turn the skewers and repeat on the opposite side. Check for doneness. Shrimp should be pink, opaque, and cooked through, but still moist inside.
- Serve the shrimp with additional Mango Chile Sauce. Sprinkle with cilantro and green onion. Serve warm.
- Prep Time: 10 mins
- Cook Time: 20 mins