Ginger And Chili Grilled Shrimp

• 1/2 cup low-fat buttermilk
• 1 tablespoon freshly grated ginger
• 2 jalapeno chilies, minced
• 2 cloves garlic, crushed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 18 jumbo shrimp (about 1 1/4 pound), peeled and deveined, tails left on
• 2 ripe mangos, peeled, cut into 1-inch dice
• 1 small lime, cut into 6 wedges

1. Pour buttermilk into medium bowl, and add ginger, chilies, garlic, salt and pepper.
2. Whisk to combine.
3. Add shrimp, and toss thoroughly with a wooden spoon to coat.
4. Marinate 1 hour in refrigerator.
5. Soak 6 wooden skewers in water for 10 minutes.
6. Thread 3 shrimp and 2 pieces of mango onto each skewer, alternating shrimp and mango.
7. Prepare a fire in the grill.
8. When flames have subsided and coals are glowing, grill shrimp 4 to 6 minutes on each side, until shrimp is opaque.
9. Serve each skewer with a wedge of lime.

lowfat buttermilk, ginger, jalapeno chilies, garlic, kosher salt, freshly ground black pepper, jumbo shrimp, mangos, lime

Taken from cooking.nytimes.com/recipes/6100 (may not work)