1/2 cup soy sauce
1/4 cup lime juice
2 cloves garlic, minced
1-1/2 pounds large shrimp, shelled and deveined
Tropica fruit salsa (recipe at bottom)
Canola oil
Salt and pepper
Directions
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 the 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-high briquettes, 6-8 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. Serve with salsa.
Tropical fruit salsa:
2 mangos
2 kiwis
3 tablespoons finely chopped or finely slivered red onion
1/4 teaspoon salt
1/3 teaspoon crushed red pepper flakes
1 teaspoon sugar substitute
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh cilantro
Peel fruit. Cut mango into 1/4-inch pieces; cut kiwi into wedges. Combine with remaining ingredients in a medium bowl; adjust flavors to taste. Cover and refrigerate at least 2 hours. Makes about 1 cup.
Serves 4
