Skewered Shrimp with Mango-Lime Vinaigrette

• 36 large shrimp uncooked, about 2 pounds, peeled with tails left intact, deveined
• 1 1/2 teaspoons kosher salt
• 6 each skewers
• 1/2 cup mangos roughly chopped, about 1/2 mango
• 1/4 cup olive oil, extra-virgin
• 13 cup cilantro freshly chopped
• 1 each scallions, spring or green onions root end trimmed
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice fresh
• 1 each ginger 1/2-inch, peeled and chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground

1. Prepare barbecue (high heat).
2. Toss shrimp with coarse salt in bowl.
3. Thread 6 shrimp on each skewer.
4. Let stand at room temperature for half an hour.
5. In a blender or food processor, combine the vinaigrette ingredients.
6. Process for about 1 minute or until smooth.
7. Transfer 1 cup dressing to small bowl.
8. Brush remaining dressing over shrimp.
9. Grill shrimp until cooked through, about 2 minutes per side.
10. Serve the shrimp warm with the remaining vinaigrette.

shrimp, kosher salt, skewers, mango, olive oil, cilantro freshly, scallions, rice vinegar, lime juice fresh, ginger, kosher salt, black pepper

Taken from recipeland.com/recipe/v/skewered-shrimp-mango-lime-vina-50438 (may not work)