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1
Peel mangoes and slice fruit away from central pit.
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2
Dice the mango fruit, red pepper, green pepper and onion.
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3
Combine all the remaining ingredients in a bowl.
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4
Mix lightly then add diced mango, pepper and onion.
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5
Mixture will keep in the refrigerator for three days.
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6
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.
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7
Under cold, running water, open the incision and wash away any brownish-black waste matter.
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8
In a large stainless steel bowl, combine the lime juice, pineapple juice, rum, garlic, and salt and pepper to taste.
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9
Add he shrimp.
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10
Cover and refrigerate for 2 to 4 hours - no longer, or the shrimp will start to cook in the lime juice.
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11
Remove the shrimp from the marinade and discard the liquid.
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12
Run a skewer through each shrimp so that each is pierced in two places.
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13
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.
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14
You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on a 10 inch skewer.
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15
If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through.
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16
Place the skewered shrimp on a grill over medium-high heat.
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17
Grill for about 3 to 4 minutes on each side, until the shells turn bright red.
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18
The meat should be an even opaque white.
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19
Remove the shrimp from the grill ad serve on a bed of Mango-Lime relish.
