Shrimp & Mango Skewers w/ Guava-Lime Glaze
3 Tbsp. olive oil
2 Tbsp. water
2 Tbsp. The Spice Hunter Mango Habanero Global Fusion Rub
36 jumbo shrimp (about 2 lbs.), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
12 12-inch bamboo skewers soaked in water 30 minutes, drained
2 cups canned guava nectar
1 cup orange juice
½ cup red wine vinegar
1/3 cup fresh lime juice
Combine nectar, orange juice and vinegar in heavy medium saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice (Can be made 1 day ahead. Cover and chill).
Shrimp and Mango Skewers:
Prepare barbecue (medium-high heat). Toss shrimp with oil, then sprinkle with rub to coat. Alternate bell pepper, mango and 3 shrimp on each skewer (Can be prepared 4 hours ahead. Cover and chill). Grill shrimp until cooked through, about 3 minutes per side, brushing with glaze during last 2 minutes.