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1 T olive oil
1 tsp fresh ginger, minced
1 T fresh cilantro, chopped
Juice of 2 limes
1 lb jumbo shrimp, peeled and deveined
4 Bamboo skewers, soaked in water for at least 10 minutes

Mango Tango Sauce

2 Fresh mango, peeled
Juice of 2 limes
1 T honey
1 T soy or oyster sauce
2 Fresh garlic cloves, minced
1-2 tsp finely chopped lemongrass
Salt and pepper to taste

Combine first four shrimp ingredients in a bowl. Toss shrimp in marinade and let sit for one hour in refrigerator. Spear shrimp on bamboo skewers and grill 3-5 minutes each side or broil 8-10 minutes.

Put all sauce ingredients except lemongrass in a blender and purée for 30 seconds. Add lemongrass and whip an additional 30 seconds.

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