Preparation:
1. Mix lemon juice, mustard, oil, cumin, coriander, salt and paprika in shallow non-metal dish or resealable plastic bag. Add shrimp; turn to coat with marinade. Cover dish or seal bag and refrigerate, stirring occasionally, at least 1 hour but no longer than 4 hours.
2. Heat coals or gas grill. Remove shrimp from marinade; reserve marinade. Cut limes into 1/2-inch slices; cut into fourths. Thread shrimp, lime and mango alternately on each of six 15-inch metal skewers, leaving space between each piece.
3. Cover and grill kabobs 5 to 6 inches from medium heat about 10 minutes, turning and brushing 2 or 3 times with marinade, until shrimp are pink and firm. Discard any remaining marinade. Garnish with lime wedges. |
