Title: Skewered Shrimps with Mango Salsa
Categories: Toohot08
Yield: 4 servings

8 Garlic cloves; thinly sliced
2 c Olive oil
Juice of 2 limes
1 ts Salt
1/2 ts Freshly-ground black pepper
2 lb Shrimp - (10 to 12 count);
-shelled
=== MANGO SALSA ===
2 Ripe mangos
1 bn Scallions; white and light
-green parts, sliced thin
-diagonal
2 Jalapenos; finely diced
1 bn Cilantro; leaves only,
-chopped
Juice of 2 limes
1 ts Salt

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. Mix all the ingredients for the Mango
Salsa together in a glass bowl. Let sit about 30 minutes in the
refrigerator. Preheat a broiler or grill to high heat. Grill the skewers
about 3 minutes per side. Serve on a bed of the Mango Salsa. This recipe
yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6178 broadcast 03-03-1997) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-05-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.