Shrimp
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
1 T MANGO MELTDOWN™
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.