Serve this festive dish along with Cuban-Style Black Beans and Rice.
1 medium red onion, cut into 1/4-inch-thick slices
3 cups diced peeled mango
2 1/4 teaspoons salt, divided
2 cups chopped seeded tomato
1/3 cup chopped fresh cilantro
2 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon grated lime rind
2 minced serrano chiles
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 pounds extralarge shrimp, peeled and deveined
3 garlic cloves, minced
How to Make It
Lightly coat onion slices with cooking spray. Place onion on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Combine onion, mango, 1 teaspoon salt, and next 6 ingredients (through chiles) in a large bowl.
Combine oregano, remaining 1 1/4 teaspoons salt, pepper, shrimp, and garlic in a large bowl, and toss well. Thread shrimp onto skewers. Place skewers on grill rack coated with cooking spray; grill for 2 minutes on each side or until done.