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5 Tbsp. olive oil
5 large cloves garlic, thinly sliced
2 Tbsp. fresh lime juice, divided
1/2 tsp. pepper
1 tsp. salt
2 pounds large shrimp, shelled
6 wooden skewers, soaked in water for 15 minutes
SALSA:
1 bunch green onions, thinly sliced
2 ripe mangoes, peeled and chunked
2 jalapeños, seeded and finely diced (or less depending on heat preferences)
1/2 of a bunch of cilantro, leaves only, chopped
salt and pepper, to taste
Heat olive oil in medium saucepan over low heat. Add sliced garlic and cook until soft. Add 1 Tbsp. lime juice, pepper and salt. Let cool.
Thread shrimp onto soaked skewers and place in a 9x13 pan (or something similar). Pour garlic oil marinade over shrimp. Cover with plastic wrap and place in refrigerator for 2-6 hours.
Meanwhile, prepare mango salsa: mix green onions, mangoes, jalapeños, cilantro and remaining 1 Tbsp. lime juice. Taste and add salt and pepper if needed. Refrigerate until ready to use.
Preheat grill to high. Grill marinated shrimp for about 3 minutes on each side. Shrimp will be pink and firm. Take off grill and serve with salsa. Enjoy!
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