1-2tablespoonsapple cider vinegardepending on desired “tang"
1-3teaspoonsrirachamore or less to taste
Fresh lime juice
Add all the Blender Marinade ingredients to your blender and process until smooth. Measure out 1/2 cup of Blender Marinade and add to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator for 1 -6 hours.
Meanwhile, to your blender with the remaining Blender Marinade ingredients, add mangoes, apple cider vinegar, vanilla yogurt and Sriracha to taste. Blend until smooth and chill in the refrigerator.
When you’re ready to grill, drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak for at least 30 minutes in water) .
Heat grill to medium high heat and grease. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
Sprinkle with cilantro and freshly squeezed lime (optional). Serve with Mango dip.
*Refrigerate coconut milk for 24 hours then it is easy to skim the coconut fat that rises to the top of the can.*Total time does not include marinating shrimp as this will vary.