Mango Salsa

2 ripe mangoes, peeled, seeded and diced
1/4 small red onion, peeled and diced small
1 medium red pepper, washed cored and diced small
1/4 c. minced cilantro
juice of 3 limes
salt and cayenne pepper to taste

In a bowl, combine all ingredients.

Shrimp

3 T. molasses
3 T. fresh lime juice
3 T. mesquite honey or your favorite
1 chipotle chili, minced, or less to taste, (canned chipotle chilies in adobo sauce)
1 1/2 lb. large shrimp, 16 20 ct., peeled and deveined

In a small bowl, combine the molasses, lime juice and honey.

Glaze the shrimp and thread on 6-inch skewers.

Preheat the grill to medium and oil the grid. Grill the shrimp for 2 to 3 minutes each side until just slightly transparent in the center.

Grilled Zucchini Squash Ribbons

2 medium zucchini squash, washed, ends removed, sliced down the length, ¼ inch thick
2 T. vegetable oil
Hawaiian salt (found at Trader Joe's), optional and pepper to taste

Oil the sliced squash and season with salt and pepper. Grill on each side for 1 minute.

Assembly
Arrange the zucchini on a serving platter or individual plates, top with the shrimp and some of the salsa. Serve with the island rice.