Guest Author - Susan Stewart

This dish is easy to prepare and cooks very rapidly - making it great for entertaining. You can easily substitute cubes of any firm-fleshed fish such as halibut, swordfish, or shark. And for non-seafood eaters, use cubes of boneless chicken - just lengthen the grill time.

The Garlic-Chile Salsa can be used as a table salsa with many dishes - it's especially delicious with red meats.

The Mango Relish makes a great addition to any griled meat, poultry, or fish dish.

Grilled Shrimp with Mango relish
Serves 4

1 lb. unpeeled, large shrimp, (20-25 count)
2 teaspoons minced garlic
1/4 cup fresh cilantro leaves, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon Garlic-Chile Salsa (recipe follows)
Mango relish (recipe follows)

If using wooden skewers, cover them with water and let soak to prevent burning. Peel and devein the shrimp, leaving the tails on. In a bowl, combine the garlic, cilantro, salt, ground cumin, olive oil, Garlic-Chile salsa, and cornstarch. gently mix in shrimp and let marinate, refrigerated, for 2 - 4 hours.
Prepare a hot grill, skewer shrimp, reserving marinade, and cook on one side about 3 minutes, then for 2 minutes on the other side.Brush with the remaining marinade while they are cooking. Serve with Mango Relish.

Garlic-Chile Salsa
Makes 1 cup

2 cloves garlic, crushed
1 small jalapeno chili, seeded, deveined, and finely minced
2 tablespoons sugar
2 tablespoons lime juice
1/4 cup white vinegar
1/4 cup water

Puree the garlic and chili in a blender or food processor. Add the rest of the ingredients, mixing gently. Let sit an hour or so to blend the flavors.

Mango Relish
Makes 2 cups

1 large ripe mango
2 tablespoons red onion, finely minced
1/4 teaspoon lime juice
1/2 teaspoon chili, finely minced
2 tablespoons fresh cilantro leaves, minced
1 tablespoon lime juice
1 teaspoon sugar

Dice mango. Gently mix with the rest of the ingredients and let sit for a few hours to blend flavors.