24 uncooked large shrimp, peeled (thawed if frozen)
12 chicken tenders
2 tbsp fresh lime juice
1 can of Mangos or 2 mango, peeled and chopped
1/2 onion, minced
Chili pepper, minced (This is optional)
1 tbsp of fresh parsley, minced
1 cube of Chicken flavor bouillon
Make the sauce:
Dice your onions, chili and parsley together.
Puree the green onions and chili pepper in a blender or food processor, then add the remaining ingredients, can of mangos with juice from the can, 1 cube of chicken flavor bouillon, lime juice and process until smooth. (If you used peeled mango, you need to add 1/4 cup of water.)
Thread 4 shrimp on each of 6 skewers; place on rimmed baking sheet. Loosely thread 2 chicken tenders on each of 6 skewers; place on another rimmed baking sheet.
Lightly brush the shrimp and chicken with the reserved mango sauce.
Spray a nonstick or cast-iron grill pan with nonstick spray. Add the shrimp and chicken to the hot pan. Cook for 5-7 minutes, flip and cook for another 2 minutes, until the shrimp is firm and opaque and chicken is done.
Remove from grill or hot pan and lightly brush mango sauce over chicken and shrimp for glaze. Add black pepper over grilled shrimp and chicken.
Serve with small potion of brown rice and use remaining mango sauce as a dip. (Sauce will keep for 2 days or frozen for 3 months.)