Grilled Shrimp with Green Mangoes and Red Lime Sauce

In one word, Yum! The glaze is delicious with the grilled shrimp. I made a half recipe, using one green mango and two ripe peaches for the skewers. I cut the peaches into eighths and the mango into chunks, mostly bigger than 1/2". (In the end I didn't use all of the fruit.)

My shrimp were 12/16 count, so slighty larger than required, but the timing was perfect. (For 16/20 shrimp, go with the minimum time.)

Our only criticism of this dish was that the onion and the mango bits (the green mango being a bit hard) did not get "done" on the grill in the short time that it takes to cook the shrimp. The peaches, on the other hand, were perfect.