Shrimp Skewers With Tropical Fruit Salsa
|Soy sauce||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Large shrimp||1 1⁄2 Pound, deveined|
|Vegetable oil||1 Tablespoon|
|Black pepper salt||To Taste|
|Chopped red onion||3 Tablespoon, slivered|
|Lime juice||3 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon, crushed|
|Mint||1 Tablespoon, chopped|
|Cilantro||1 Tablespoon, finely chopped|
Combine soy sauce, lime juice and garlic in a shallow glass dish or large heavy plastic bag.
Add shrimp; cover dish or close bag.
Marinate in refrigerator no longer than 30 minutes.
Meanwhile, prepare Tropical Fruit Salsa. (Salsa should not be made more than two hours before serving.)
Remove shrimp from marinade; discard marinade.
Thread shrimp on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Brush one side of shrimp lightly with oil; season with salt and pepper.
Oil hot grid to help prevent sticking.
Grill shrimp oil side down, on a covered grill, over medium-hot Kingsford briquets, 6 to 8 minutes.
Halfway through cooking time, brush top with oil, season with salt and pepper, then turn and continue grilling until shrimp firm up and turn opaque throughout.
To make the Tropical Fruit Salsa, peel fruit.
Cut mango into 1/4-inch pieces; cut kiwifruit into wedges.
Combine with remaining ingredients in medium bowl; adjust flavors to taste.
Cover and refrigerate no more than 2 hours.
Serve with Tropical Fruit Salsa.