1 1/2 cupsdiced mango*2 cups if frozen, see recipe notes below
6lg garlic cloves
1 1/2inch pieceginger*peeled and roughly chopped
2tsp chili powder
1/2 tsp cayenne *see recipe notes below for heat ranges
1/8 tspblack pepper
1/2 cupolive oil
1/4 cupsoy sauce
4med sizedlimes*zested and juiced
1largeorange*zested, juice later for reserved marinade
3lbsextra large, jumbo or extra jumbo raw shrimp*26/30, 21/25 or 16/20 size
For the Reserved Marinade
1/2 cuporange juice*from zested orange
Mango Sauce Marinade
Place the first 7 ingredients in a food proccesor or blender and process on high speed until a purée is formed, about 4 mins.
Slowly stream in olive oil to the mango purée while processing on med speed.Turn off processor and add in soy sauce, lime juice, lime zest, honey, cilantro and orange zest to the mango purée. Process on high until fully incorporated, about 3-4 mins more. Reserve 1/3 of marinade in refrigerator for later use and set aside 2/3 for the shrimp.
Defrost, peel and devein shrimp. Place into a large glass bowl or ziplock bag and add mango sauce marinade. Stir well making sure all shrimp are covered in sauce. Cover and refrigerate for 3-4 hours.
Meanwhile, soak bamboo skewers in water.
Once marinated, thread shrimp onto skewers and preheat grill to medum/high heat (discard marinade from shrimp).Brush grill with oil and grill skewers for 3-4 minutes per side, depending on size of shrimp. Shrimp are done when outside turns pink and inner meat turns white.
Place the reserved marinade into a medium sized mixing bowl. Whisk in orange juice (from large orange), olive oil and salt. Brush grilled shrimp with reserved marinade or use as a dipping sauce.
*Please use as many organic ingredients as possible.Recipe Tips
If using frozen mango chunks, defrost before making Mango Sauce.
1/2 tsp of cayenne pepper will produce a mild heat, 1 tsp a medium heat and 2tsp-1/2 tbsp a hot heat.
If using wooden skewers, make sure to soak in water for at least 30 minutes but preferably the duration of marinating time.