These simple and fresh-flavored skewers were the perfect quick and tasty dinner option for a very busy night. Plus, it happened to be a perfect night for grilling. Besides being delicious, they are so colorful and beautiful to look at. A feast for your senses. Mangoes are in season right now and though they are not local I couldn’t resist buying a couple at the market, they are one of my favorite fruits.

The only thing I would change the next time I made these would be to add some sort of fresh herbs or additional spices, it needed another level of flavor. I am thinking some freshly grated ginger and/or some red pepper flakes. Another thing I may try next time would be to create a marinade of the lime juice, olive oil and spices and marinade the shrimp for 5-10 minutes, first.

These skewers would be great served as an appetizer or entrée with rice or a salad. I served them over brown rice.

Mango Shrimp Kebabs
Adapted from Cooking Light, April 2010
Serves 2-4

1/2 lb of large peeled and deveined shrimp
1 large red bell pepper, cut into 1-inch pieces
1 mango, peeled and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1 lime, cut into wedges
olive oil
salt
pepper
(fresh grated ginger and/or red pepper flakes – see above notes)

Prepare grill to medium-high heat. Sprinkle shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon of freshly ground pepper. Thread shrimp, pepper pieces, mango cubes, and onion pieces alternately onto each of 4 (12-inch) skewers – if using bamboo skewers don’t forget to pre-soak. Drizzle a small amount of olive oil over the top, if adding ginger or pepper flakes sprinkle these over the skewers now. Place the skewers on a grill rack coated with cooking spray; grill 2-3 minutes on each side or until the shrimp are done. Yield: 2 servings of 2 skewers each as an entrée or 4 servings of 1 skewer each as an appetizer.