Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   1      tablespoon    fresh ginger -- minced peeled
   2      cloves        garlic -- minced
   1      teaspoon      dried crushed red pepper
  18                    colossal shrimp or 36 jumbo shrimp*
   2                    red bell peppers -- seeds removed
   2                    mangoes -- peeled, pitted
                        ***GUAVA-LIME GLAZE***
   2      cups          canned guava nectar
   1      cup           orange juice
     1/2  cup           red wine vinegar
     1/3  cup           fresh lime juice

Preparation:

* about 2 pounds of raw shrimp, peeled, tails left intact, deveined Cut each bell pepper into 12 pieces. The mangos should be ripe but firm. Cut each mango into 12 wedges. You will need 6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained. Colossal shrimp make a stunning presentation, but jumbo shrimp will also be pretty. Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.) Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side. GUAVA-LIME GLAZE: Combine nectar, orange juice and vinegar in heavy medium saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover and chill.) Makes 1 cup.