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Ingredients

• 4 (9-in.) bamboo skewers
• 16 large shrimp (about 1 lb), peeled and deveined, leaving tail shell intact
• 1/4 cup olive oil
• 1 Tbsp each chopped fresh rosemary and grated lemon zest
• 2 tsp minced garlic
• 1 tsp coarse-cracked black pepper
• 1/2 tsp each hot-red-pepper flakes and salt
• MANGO SALSA:
• 1 (1-lb) ripe mango, pitted, peeled, cut into 1/4-in.-dice
• 1/4 cup each diced red bell pepper and finely diced red onion
• 1 jalapeno chile, seeded, minced (1 Tbsp)
• 2 Tbsp each chopped cilantro and lime juice
• 1 Tbsp honey
• 1/4 tsp each salt and freshly ground pepper
• 1 small lemon, cut into 4 wedges

Description

Grilled Shrimp With Mango Salsa

Emerils