2jalapeños, seeded and finely diced (or less depending on heat preferences)
1bunch green onions, thinly sliced
1Tablespoon lime juice
salt and pepper, to taste
In a small bowl, whisk together olive oil, garlic, 1 Tablespoon lime juice, salt and pepper.
Thread uncooked shrimp onto soaked skewers and place in a 9×13 pan (or something similar). Pour marinade on top of shrimp. Cover with plastic wrap and place in refrigerator to marinate for 2-6 hours.
Meanwhile, prepare mango salsa. Mix together mangoes, cilantro, jalapenos, green onions and remaining Tablespoon of lime juice. Taste and add salt and pepper if needed. Refrigerate until ready to use.
Preheat grill to high heat. Grill marinated shrimp for about 3 minutes on each side, or until pink and firm. Remove from grill and serve with mango salsa. Enjoy!
The shrimp must be peeled before marinating and grilling.
Be sure to soak your wooden skewers in water for 15 minutes to keep them from burning. Alternatively, you can use metal skewers instead.
You can use frozen uncooked shrimp, however make sure they are thawed completely before grilling.
I wouldn't recommend using precooked shrimp. It has a tendency to taste rubbery and extra chewy when grilled.
For a stronger garlic flavor in the marinade, heat olive oil in a medium saucepan over low heat. Add sliced garlic and cook until soft. Then add 1 Tablespoon lime juice, pepper and salt. Let cool, then pour over shrimp to marinate.
Click here for a step-by-step tutorial showing how to cut a mango.