Grilled Shrimp Skewers with Fruity Mango-Chili Dip

Prepare the mango-chili dip: Peel and pit the mango, then finely chop its flesh. Finely chop the red chili and fresh cilantro. Squeeze the juice from one lime. In a bowl, combine the chopped mango, chili, cilantro, lime juice, 30 ml of olive oil, sugar, and half of the salt and black pepper. Mix well and set aside.

Prepare the shrimp skewers: Pat the peeled and deveined prawns dry with paper towels. Thread about 4-5 prawns onto each wooden skewer. You should have about 8 skewers in total.

Season the shrimp: Brush the shrimp skewers with the remaining 20 ml of olive oil. Season them with the remaining salt and black pepper, and squeeze the juice from the second lime over them.

Grill the shrimp: Preheat your grill or a grill pan to medium-high heat. Grill the shrimp skewers for 2-3 minutes per side, or until the prawns turn pink and are cooked through. Be careful not to overcook them.

Serve immediately with the fruity mango-chili dip.