INGREDIENTS
8 cloves garlic, thinly sliced
2 cups olive oil
Juice of 2 limes
1 tsp. salt
1/2 tsp. pepper
2 lbs. shrimp, shelled
Mango Salsa:
2 ripe mangos
1 small bunch scallions, white and green parts only
2 jalapenos, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 2 limes
1 tsp. salt
DIRECTIONS
Mix all the ingredients for the salsa together in a glass bowl.
Let sit about 30 minutes in the refrigerator.
In a medium skillet over low heat, cook the sliced garlic in the olive oil until soft.
Let cool, then mix in the other ingredients.
On a skewer place 4 or 5 shrimp, depending on the size.
Place in a long casserole and pour the marinade over.
Marinate in the refrigerator for at least 2 hours, or up to 6 hours, turning occasionally.
Preheat a broiler or grill to high heat.
Grill the shrimp 3 minutes per side.
Serve on a bed of the salsa.
Serves 4 to 6.
