1 pound extra large shrimp
1/2 pound cachucha peppers
2 Brooks fresh limes, quartered
1. Choose the very largest shrimp you can find.
2. Peel, then split them with a knife, removing the vein. Wash thoroughly.
3. String shrimp on small skewers, alternating them with the peppers.
4. Broil over very hot charcoal or on the electric grill for 3 to 5 minutes.
5. Serve hot, using Hot Mango Sauce to dunk the shrimp.
6. Garnish with lime quarters.