1-First Step: Prep the ingredients Start by peeling and deveining the shrimp if that has not already been done. Rinse the shrimp briefly, then pat them dry with paper towels. Dry shrimp grill better because they sear instead of steaming. Set out the mangoes, lime juice, chopped red chili, minced garlic, salt, pepper, and olive oil so the process stays smooth.

2-Second Step: Make the mango lime coulis Add the 2 ripe mangoes, juice from 2 limes, 1 chopped red chili, and 2 minced garlic cloves to a blender or food processor. Blend until the mixture looks smooth. If you want a looser sauce, you can add a small splash of water, but keep the texture thick enough to coat the shrimp. Taste the coulis and season with salt and pepper as needed.

3-Third Step: Marinate the shrimp Place the shrimp in a bowl and spoon in some of the coulis. Use just enough to coat the shrimp well, then save the rest for serving. Let the shrimp marinate for 15 minutes. Do not marinate too long, because the lime juice can start to change the texture of the shrimp if left for an extended period.

4-Fourth Step: Prepare the grill Heat the grill to medium heat. Lightly brush the grates or use a grill-safe tray if you want extra insurance against sticking. Coat the shrimp lightly with olive oil before they go on the grill. If your grill runs hot, set up indirect heat so the shrimp do not char too fast.

5-Fifth Step: Grill the shrimp Place the shrimp on the grill and cook for 2 to 3 minutes per side. Watch closely. Shrimp turns pink and opaque when done, and the surface should have light grill marks. The shrimp are ready as soon as they firm up. Overcooking will make them rubbery, so keep the timing short and direct.

6-Final Step: Serve with the remaining coulis Move the grilled shrimp to a serving plate and spoon the reserved mango lime coulis over the top or serve it on the side for dipping. Taste one final time and add a pinch of salt if needed. Serve right away while the shrimp are warm and the sauce is bright.