Prep: 1. Preheat grill to medium-high. 2. Peel shrimp and remove tails (if needed) 3. Chop/mince: cilantro, garlic, mango, bell pepper, scallions and jalapeno. Juice lime. 4. In a bowl, mix shrimp, 1/4 cup cilantro, 2 tablespoons lime juice, canola oil, 2 teaspoons garlic, salt and pepper. 5. Thread shrimp onto skewers, leaving an inch at the base and a small space between each shrimp. 6. Place skewers on a sheet pan, cover with plastic wrap, and chill to marinate at least 15 minutes and up to 4 hours. Make: 1. Oil grill and place shrimp on grate. 2. Close the lid and cook 3-4 minutes until shrimp are opaque almost halfway through. 3. Turn skewers over to cook shrimp through, another 2-3 minutes. 4. Meanwhile, make salsa: combine mango, bell pepper, rest of cilantro, scallions, rest of lime juice, rest of garlic, jalapeno, cumin, chili powder, and salt and pepper to taste. 5. Remove shrimp from skewers; heat tortillas (unless using lettuce wraps) on grill and fill with shrimp and salsa to serve.
We recommend serving this with corn and flour tortillas (which are carb sides in the gatheredtable library). For a low carb option, lettuce wraps are always great! Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/