Chipotle Lime Shrimp Tacos with Tomato Mango Salsa

Give taco night a fresh makeover with spiced-right shrimp and salsa in tortillas! SHRIMP 1/2 cup extravirgin olive oil 1/4 cup fresh lime juice 2 Tbs. chopped fresh cilantro 2 tsp. puréed chipotle peppers in adobo sauce 1 tsp. ground cumin 3/4 tsp. sugar 1/2 tsp. chopped garlic or shallot 1 1/2 lbs. large (2130 per lb.) shrimp, peeled, deveined SALSA 2 small or 1 regular mango, peeled, seeded, finely chopped 2 medium ripe tomatoes, seeded, chopped 1 bunch fresh cilantro, chopped 3 Tbs. chopped red onion 1 (2"-3") serrano or jalapeño pepper, seeded, chopped Dash ground nutmeg Dash ground cinnamon Salt, to taste Freshly ground pepper, to taste 1/4 lime 8 (5") flour tortillas, warmed Soak 15 (12") long wooden skewers in water for at least 30 minutes.

Marinade: In blender, process oil, lime juice, cilantro, chipotle peppers, cumin, sugar and garlic until well blended. Taste and adjust seasonings as needed. Set aside.

Thread about 6 shrimp on each skewer, piercing through top and tail of each shrimp so they form a “u” on skewer. Place in large baking dish or rimmed baking sheet. Drizzle with marinade; turn skewers to coat each shrimp. Refrigerate 1 hour.

Salsa: In medium bowl, combine mangos, tomatoes, cilantro, red onion, pepper, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze juice from lime over top; stir until well blended.

Preheat grill to high. Oil grill rack; grill shrimp skewers, uncovered, 3 minutes. When shrimp no longer stick to grill surface, flip over. Grill 2-4 minutes or until cooked through (watch carefully so they don’t burn). Serve with tortillas and salsa. Servings: 4. Cals.: 369. Protein: 28 g. Fat: 11 g. (2 g. saturated). Chol.: 216 mg. Carbs.: 40 g. Sodium: 1,365 mg. Fiber: 4 g. Sugar: 15 g. Kitchen time: 1 hour. Total time: 1 hour, 25 minutes.