Recipe printed from Jenn's Food Journey, adapted from Food and Wine
2 Tablespoons extra virgin olive oil
1 Tablespoon white wine vinegar
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon ground ginger
1 Serrano pepper, minced
1 Hatch chile, chopped
1 mango, peeled and cut into 1/4 inch dice
48 large frozen shrimp, thawed, peeled and deveined
1 Tablespoon basil olive oil (you can use extra virgin olive oil)
wooden or metal skewers (if using wooden, soak in water for at least 30min)
In a bowl, mix together 2 tablespoons olive oil, vinegar, lemon juice, garlic, ginger, and the chiles. Fold in the mango and season with salt and pepper to taste.
Preheat grill to 375 degrees. Toss the shrimp with salt, pepper, and basil olive oil. Thread shrimp onto the skewers and place directly on a greased grill grate. Grill for 3 minutes per side or until the shrimp is cooked through. Remove from grill and carefully remove from skewers. Toss cooked shrimp into mango mixture and serve over rice. Enjoy!