Shrimp and Mango Skewers

• 3 tablespoons olive oil
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon dry crushed red pepper
• 36 jumbo shrimp, peeled, tails left intact, deveined (about 2 pounds)
• 2 red bell peppers, each cut into 12 pieces
• 2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
• bamboo skewer, soaked in water 30 minutes, drained (for jumbo shrimp)

1. Prepare barbecue (medium-high heat).
2. Mix first 4 ingredients in large bowl.
3. Add shrimp, bell peppers and mangoes; toss to coat.
4. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers,
5. or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers.
6. (Can be prepared 4 hours ahead.
7. Cover and chill.)
8. 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.

olive oil, fresh ginger, garlic, red pepper, jumbo shrimp, red bell peppers, mangoes, bamboo skewer

Taken from www.food.com/recipe/shrimp-and-mango-skewers-332213 (may not work)