Shrimp and Mango Kabobs

• 4 tbsp The Fresh Market Chili Lime Rub/Marinade
• ¼ c extra virgin olive oil
• 2 limes, zested and juiced
• 1 ½ lb peeled and deveined shrimp or 2 lb Wild American Shrimp, peeled and tailed left intact
• 2 mangos, peeled and cut into 1-in cubes
• 1 onion cut into 1-in pieces
• 1 red bell pepper, cut into 1-in pieces
• 8 bamboo skewers, soaked in water for 15 minutes
• Kosher salt and freshly ground pepper, to taste
• 1 lime, cut into 8 wedges, for serving

Combine rub/marinade, oil, lime zest and juice and ½ c water in a large bowl, whisking to combine. Add the shrimp, tossing gently to coat. Cover and refrigerate 15 minutes.

In the meantime, preheat grill to medium high. When shrimp are finished marinating, thread them onto skewers, alternating with mango, onion and bell pepper. Season lightly on both sides with salt and pepper, to taste. Grill kabobs 2 minutes on each side or until shrimp are just pink. Serve kabobs with lime wedges on the side.