Chipotle Shrimp, Mango & Sweet Onion Kabobs

• 1 (454 g) baguncooked extra jumbo black tiger shrimp, Thawed (16/20 count)
• 14 cup sweet onion chipotle barbecue sauce
• 8 skewers
• 12 sweet onion, quartered and layers separated
• 1 ripe mango, peeled, pitted, cut into 3/4-inch pieces
• 2 limes, sliced into 1/2-inch rounds
• 1 tablespoon canola oil
• 12 teaspoon pepper
• 2 tablespoons green onions, finely chopped
• 2 tablespoons fresh cilantro, finely chopped

1. Heat barbecue to high.
2. In a bowl, combine the shrimp and barbecue sauce, turning to coat evenly.
3. Build skewers, alternating shrimp, onion and mango.
4. Finish each skewer with a slice of lime.
5. Lightly brush each skewer with canola oil and season with pepper.
6. Grill for 2-3 minutes per side, until the shrimp just turns opaque.
7. Remove from the heat, Sprinkle with the green onion and cilantro to serve.

shrimp, sweet onion, skewers, sweet onion, mango, rounds, canola oil, pepper, green onions, fresh cilantro

Taken from www.food.com/recipe/chipotle-shrimp-mango-sweet-onion-kabobs-458932 (may not work)