GRILLED RUM-SOAKED SHRIMP WITH MANGO LIME REL

      Title: GRILLED RUM-SOAKED SHRIMP WITH MANGO LIME REL
  Categories: Seafood, Main dish, Alcohol
       Yield: 1 Servings
  
 MMMMM---------------------MANGO-LIME RELISH--------------------------
       3    Mangoes
       1 sm Bell peppers
       1 sm Bell peppers, red
       1 sm Onions, red
       1 c  Juice, pineapple
       4 tb Juice, lime
       1 ts Garlic cloves, crushed
       4 tb Vinegar, red wine
       1 tb Curry powder
 
 MMMMM----------------------------FISH---------------------------------
      32 lg Shrimp
       8 tb Juice, lime
   1 1/2 c  Juice, pineapple
     1/2 c  Rum, dark
       1 ts Garlic cloves, crushed
  
   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 10 inch skewer.
   
   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
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