24 large raw shrimp, peeled and deveined
1 tsp. cumin powder
1 tsp. chili powder
1 T. canola oil
6 wooden skewers
Toss shrimp with cumin, chili powder and oil. Thread 4 shrimp per skewer.
Grill for 3 minutes per side.
In a bowl, combine the mango, avocadoes, cilantro, onion, jalapeno pepper, lime juice, canola oil, salt and sugar.
Place shrimp on serving platter, top with salsa. Garnish with cilantro leaves.
Serves 6 as an appetizer.