Ingredients

• 8 cloves of garlic, thinly sliced
• 2 cups olive oil
• Juice of 2 limes, about 2 tablespoons
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 2 pounds, 10 to 12 count shrimp, shelled
• 2 ripe mangos
• 1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal
• 2 jalapenos, finely diced
• 1 bunch cilantro, leaves only, chopped
• Juice of 2 limes, about 2 tablespoons
• 1 teaspoon salt

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Instructions

1. In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
2. Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
3. Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.