Let me start by saying that this would have been better with big ass prawns, new culinary term. I didn’t have any big ass prawns so I used shrimp. Since I was putting myself through the trouble of skewering these shrimp I decided to toss all the marinade/glaze ingredients in the food processor. Choose your battles.

Making the marinade was as easy as pie. BUT don’t turn your back on it once it’s done because your 2 1/2 year old might pour it on the salad you just made, like mine did. I only freaked out for a minute, okay two.

I let the shrimp marinade for a few hours before skewering them, my least favorite thing to do. Once they have all been at your mercy you can throw them on the grill. The shrimp cooked in no time so I only glazed one side after I flipped them, before I knew it they were done.

This sauce would be good on anything really, I might try salmon next time.

Ingredients

2 pounds large Prawn
1 large mango, peeled and chopped
3 tablespoons honey
2 cloves garlic, chopped
2 sprigs mint
2 tablespoons chili paste
2 limes juiced
1 ime zest
1 tablespoon ground ginger
1 teaspoon coconut oil
1 teaspoon crushed red pepper, or to taste
salt and pepper to taste

Puree all above ingredients in food processor.

Pour all but 1/3 cup mango puree over shrimp in plastic bag. Let marinade in refrigerator 2-3 hours.

Pepare grill. Grill prawns 2-3 minutes per side until done, glazing each side with reserved marinade.

Brush with glaze one last time before serving. Serve hot.