Grilled Shrimp With Mango Salsa

• 2 tablespoons packed dark brown sugar
• 2 tablespoons fresh lime juice
• 1 fresh hot red chili pepper, thinly sliced (4-inch long)
• 1 scallion, halved lengthwise and thinly sliced
• 14 cup chopped fresh cilantro
• 2 tablespoons chopped of fresh mint
• 2 mangoes, peeled, pitted, and thinly julienned (firm-ripe regular-sized Mexican or 2-3 large-sized Haitian-Honey Mangoes best)
• 1 14 lbs shrimp, shelled and deveined (16 jumbo shrimp)
• 2 tablespoons vegetable oil
• 1 medium fresh jalapeno, minced
• 2 teaspoons ground cumin
• 12 teaspoon kosher salt
• wooden skewer (optional)
• lime wedge

1. Dissolve the brown sugar in the lime juice.
2. Stir in red chili, scallion, cilantro, and mint.
3. Add mangoes and gently toss mixture.
4. Set aside.
5. Whisk oil, jalapeno, cumin, & salt together in medium-sized bowl.
6. Add shrimp and toss to coat.
7. If using skewers, thread shrimp (through head and mid section of each shrimp forming a stiff, secure C on the skewer) on pre-soaked skewers (wooden skewers must be soaked in water before being grilled with to prevent them from burning or catching on fire).
8. Grill shrimp, turning occasionally, until just cooked through, about 4 minutes.
9. There will be some light charring as well from the marinade.
10. For no fuss serving, just toss the shrimp into the mango salsa and dish out!
11. It's great while shrimp is warm & mango salsa is room temp or served later cold.
12. Simple and amazing!

brown sugar, lime juice, hot red chili pepper, scallion, fresh cilantro, mint, mangoes, shrimp, vegetable oil, fresh jalapeno, ground cumin, kosher salt, wooden skewer, lime wedge

Taken from www.food.com/recipe/grilled-shrimp-with-mango-salsa-348186 (may not work)