16 lg. shrimp, peeled and deveined
1 lg. Mango, peeled, and cut into twelve 1" chunks
1 red pepper, cut into 12 slices
1 lime, cut into 8 pieces, quartered then halved
8 scallions or 1 sm. red onion, cut into pieces
1 tbsp. olive oil
salt, to taste
Freshly-ground black pepper, to taste

JALAPENO BUTTER:

4 oz. unsalted butter, softened
1/2 tsp. ground cumin
1 tbsp. chopped cilantro
1/2 tbsp. finely-chopped jalapeno

Preheat grill or broiler.

In a bowl toss the shrimp with salt and pepper. Thread the shrimp and vegetables onto the skewers. Each skewer has 4 shrimp, 2 limes, 2 onions, 3 peppers, and 3 mango pieces. Brush the vegetables thoroughly with olive oil, sprinkle with salt and pepper. Place on the grill and cook for 4 minutes on one side.

Meanwhile prepare the jalapeno butter. In a bowl combine all ingredients.

Then using a pastry brush, generously apply the butter to all sides of the kabobs, and then flip over and cook another 4 minutes.

Serving Size: 4