INGREDIENTS

INSTRUCTIONS

Seed bell peppers.  Peel mangoes and slice fruit away from central pit.
Dice the mango  fruit, red pepper, green pepper and onion. Combine all
the remaining  ingredients in a bowl. Mix lightly then add diced mango,
pepper and  onion. Mixture will keep in the refrigerator for three
days.  Peel the shrimp and make a 1/4-inch deep incision on the top of
each  one (the side without the feet) from tail to the head. Under
cold,  running water, open the incision and wash away any
brownish-black  waste matter.  In a large stainless steel bowl, combine
the lime juice, pineapple  juice, rum, garlic, and salt and pepper to
taste. Add he shrimp.  Cover and refrigerate for 2-4 hours - no longer,
or the shrimp will  start to cook in the lime juice.  Remove the shrimp
from the marinade and discard the liquid. Run a  skewer through each
shrimp so that each is pierced in two places. Put  the skewer through
the tail area, then bend the shrimp over and put  the skewer through
the thick section in the upper body area.  You should be able to fit 4
shrimp on a 6-inch skewer or 8 shrimp on a  If you are using wooden
skewers, be careful not to leave any gaps  between the shrimp, or the
skewer will burn through. Place the  skewered shrimp on a grill over
medium-high heat.  Grill for about 3-4 minutes on each side, until the
shells turn  bright red.  The meat should be an even opaque white.
Remove the shrimp from the  grill ad serve on a bed of Mango-Lime
relish.  The recipes are from Thrill of the Grill  Posted on GEnie by
S.MEASE [COOKIE LADY], Jan 14, 1992 MM by Sylvia  Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo  moderator, net/node
004/005  Posted to MC-Recipe Digest V1 #718 by
"hurlbert@concentric.net"  <hurlbert@concentric.net> on Aug 3, 1997

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