Grilled Rum-Soaked Shrimp with Mango Lime Relish - yield 1 servings

Mango-Lime Relish:
3 mangoes
1 sm bell peppers
1 sm bell peppers, red
1 sm onions, red
1 cup juice, pineapple
4 tbsp juice, lime
1 tsp garlic cloves, crushed
4 tbsp vinegar, red wine
1 tbsp curry powder
32 lg shrimp
8 tbsp juice, lime
1 1/2 cup juice, pineapple
1/2 cup rum, dark
1 tsp garlic cloves, crushed
Seed bell peppers.

Peel mangoes and slice fruit away from central pit. Dice the mango fruit, red pepper, green pepper and onion. Combine all the remaining ingredients in a bowl. Mix lightly then add diced mango, pepper and onion. Mixture will keep in the refrigerator for three days.
Peel the shrimp and make a 1/4-inch deep incision on the top of each one (the side without the feet) from tail to the head. Under cold, running water, open the incision and wash away any brownish-black waste matter.
In a large stainless steel bowl, combine the lime juice, pineapple juice, rum, garlic, and salt and pepper to taste. Add he shrimp. Cover and refrigerate for 2-4 hours - no longer, or the shrimp will start to cook in the lime juice.
Remove the shrimp from the marinade and discard the liquid. Run a skewer through each shrimp so that each is pierced in two places. Put the skewer through the tail area, then bend the shrimp over and put the skewer through the thick section in the upper body area.
You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on a 10 inch skewer.
If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through. Place the skewered shrimp on a grill over medium-high heat.
Grill for about 3-4 minutes on each side, until the shells turn bright red.
The meat should be an even opaque white. Remove the shrimp from the grill ad serve on a bed of Mango-Lime relish.