Makes 2 servings. Difficulty
2 garlic cloves, chopped 1 Tablespoon fresh cilantro, minced 1/2 teaspoon red pepper flakes 2 Tablespoons lime juice Salt and freshly ground black pepper Olive oil 3/4 pound large shrimp, peeled and deveined 1 mango, cut into 1 inch pieces 1/2 onion, cut into 1 inch pieces Bamboo skewers
Soak bamboo skewers in water for 15 minutes before using.
Alternately, skewer shrimp, mango and onion pieces. Place in a dish large enough to accomodate skewers in one layer. Sprinkle with garlic, cilantro, red pepper flakes and lime juice. Season with salt and freshly ground black pepper. Cover and refrigerate for 15 minutes, turning halfway through.
Spray or lightly brush olive oil onto kebabs. Grill for 3-4 minutes per side or until shrimp is pink and opaque. Serve immediately.